Couscous Cake with Roasted Pepper Sauce

cooking.nytimes.com

Sarah Vick

subheading: FOR THE PEPPER SAUCE:

2 small red bell peppers (about 12 oz), seeds and stems removed, quartered

1 small tomato, halved

4 T olive oil, plus extra for drizzling

Kosher salt and freshly ground black pepper

2 large heads garlic, tops trimmed just enough to expose the cloves

1 ½ T red wine vinegar

1 tsp maple syrup

subheading: FOR THE COUSCOUS CAKE:

1 ½ C pearl couscous

Kosher salt and freshly ground black pepper

1 ⅓ C boiling water

10 scallions, trimmed

7 T olive oil

5 oz baby spinach (about 4 packed cups)

1 scant C Greek-style yogurt

1 scant C coarsely grated low-moisture mozzarella

½ C finely grated pecorino, plus extra for serving

⅓ C + 1 T flour

2 large eggs

2 garlic cloves, minced

1 T coriander

⅓ C roughly torn fresh basil leaves, plus more for serving

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer