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.
- 4 tablespoons unsalted butter*
- 1/2 cup thinly sliced shallots*
- 2 cups couscous*
- 2 cups low-sodium chicken broth*
- 3 large eggs
- 2 cups shredded cheese
- Freshly ground pepper
- 2 tablespoons extra-virgin olive
* Omit and use leftover couscous if you have it.
- 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)
- 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.
- 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.