Crunchy Couscous Galette (leftover couscous heaven)

So I ALWAYS have leftover couscous. I never seem to make the perfect amount for my family or maybe I’m too optimistic on their consumption of the lovely grain but I’m the only one who eats it … whatever.

I had leftover couscous with mushrooms that was on its last day of usability so I Googled some options and found this gem on Food & Wine’s site. I was thrilled with the result. It is a definite keeper and I’m not the only one who thinks so. In fact, by the time I went to take a picture of the masterpiece, my husband had eaten it all. So thanks Jonny Valiant for use of your pic.


  1. 4 tablespoons unsalted butter*
  2. 1/2 cup thinly sliced shallots*
  3. 2 cups couscous*
  4. 2 cups low-sodium chicken broth*
  5. Salt
  6. 3 large eggs
  7. 2 cups shredded cheese
  8. Freshly ground pepper
  9. 2 tablespoons extra-virgin olive

* Omit and use leftover couscous if you have it.


  1.  In a large saucepan, melt 2 tablespoons of the butter. Add the shallots and cook over high heat, stirring, until softened, 2 minutes. Add the couscous and cook, stirring, for 2 minutes. Remove from the heat. Add the broth and a pinch of salt, cover and let stand for 5 minutes, until the liquid has been absorbed. (THIS STEP WOULD BE OMITTED IF YOU ARE USING LEFTOVER COUSCOUS)
  2.  Fluff the couscous and scrape it into a large bowl. Let it cool a bit if it’s hot. Stir in the eggs and cheese and season with salt and pepper.
  3.  Preheat the broiler. In a large nonstick skillet, melt 1 tablespoon of the butter in the oil. Spread the couscous mixture in the skillet. Dot with the remaining 1 tablespoon of butter and cook over moderately high heat until golden on the bottom, about 5 minutes. Broil the galette 8 inches from the heat for about 5 minutes, until golden and sizzling. Using oven mitts, invert a large plate over the skillet. Carefully flip the galette out onto the plate, cut into wedges and serve.

See the original recipe here.

Corn Pie

This is one of my favorite “local” recipes from Trinidad & Tobago. It’s easy. It’s delicious. It’s cheese and corn … what could be better?


1 tbsp sugar
1 1/2 tbsp sifted flour
1/2 lb. grated cheese
1 can corn (drained)
1/2 can evaporated milk
1 egg
1 onion (finely chopped)
1/2 sweet pepper (finely chopped)
1 tbsp butter


Melt butter in pan and add flour, stir to avoid lumps.
Add milk stirring gradually to avoid lumps, then add grated cheese.
Add corn and sugar, put in onion.
Add egg last to hold ingredients together.
Bake in oven at 350 degrees for 35 to 40 minutes.

Photo courtesy of Taste of Home.