I still have a large amount of leftover couscous in my fridge!! It's the bottomless tupperware. So earlier today I actually did a Google search for "leftover couscous recipes," trying to find something to do with it, because I was out of ideas. I'm glad I did this search, because I found a very creative and delicious recipe. The recipe came from a 2007 blog post on a site called Janet is Hungry. Janet had created a quiche using couscous as the crust!! I was intrigued.
While I was cooking the quiche, I had fun and took pictures of all the steps.... enjoy the bonus photos.
I started by taking the leftover couscous (about 2 cups), mixing in 2 tablespoons of melted butter, and pressing it along the bottom and sides of a 9-inch pie pan. I sprinkled this "crust" with some shredded Mozzarella cheese and a layer of very thinly sliced some yellow onion.
I then diced 1/2 cup of deli ham and 1/2 cup of bell pepper (I used a combination of red and green).
In a small bowl, I whisked together 3 eggs, 3/4 cup of skim milk, a couple squirts of yellow grain mustard, 1 tablespoon of chopped chives, and a pinch of salt & pepper. I then mixed in the diced pepper and ham, and poured the whole mixture into the couscous crust. I sprinkled on a layer of grated Parmesean cheese, then topped the whole quiche with 8 thin half-moons of tomato (4 thin slices, cut in half) and a nice layer of shredded Mozzarella cheese.
I baked the quiche in a 335-degree oven for an hour, when the edges and top were nicely browned.
This turned out much better than I expected!! The couscous crust had a nice crispiness on the bottom and sides, and held up well under the quiche. Very clever, Janet!
If I was going to make this again, I would probably pre-bake the crust for a few minutes before adding the egg & filling mixture. I would also add a couple extra eggs, because mine was a little thin (the recipe called for an 8-inch pie plate, but I only had a 9-inch). Otherwise this was really good!!
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