Cous Cous Slice/Poppers

Ahh, cous cous. So versatile, and so quick! Cous Cous has been a cheap and easy option for salads and to make meals more filling in a pinch!

When I came up with this particular thought bubble recipe I was building on another recipe (which I’ll post soon) that was similar, but I needed it to remain tasty, but easy to transport and eat, for morning tea.

I first thought that this would work in muffin pans; but they were too big, so it became a slice instead, my next plan is to actually make them like poppers, in a sphere.

What you’ll need:

Cheese (pizza blend or cheddar)

Cous Cous Mix

  • Cous Cous (1 box)
  • Eggs – 3 to 4 depending on how much cous cous
  • ground cumin
  • chilli flakes
  • ground cardamom
  • pepper
  • stock cube
  • italian herbs
  • pesto
  • minced garlic


  • Italian Passata or thinned tomato puree
  • ground cumin
  • red chilli powder
  • minced garlic
  • finely chopped onion
  • italian herbs
  • peas
  • sweet potato
  • carrot
  • baby spinach
  • capsicum
  • Mushrooms
  • Eggplant
  • Any combo of vegies that you think will work and become a nice smooth blend
  • Veg stock cube


Cous Cous Mix

  1. In a fairly large bowl add the cous cous all your herbs and spices, garlic, pesto and stock cube (broken up)
  2. Add enough water to just cover the cous cous, before the cous cous absorbs the water give it a good mix and let sit, add a little water if necessary, if the mix is a little stodgy its ok!


  1.  Add oil, garlic onion, cumin and chilli flakes to a large saucepan or non stick wok
  2.  Add in your vegies, you can do them in cooking order, but honestly, you’ll need them really well cooked anyway so if you do dump them all in I’d say its ok
  3. Add stock cube and pepper and red chilli powder (and really any flavours you’d really like to shine through)
  4. Add passata and water and give it a really good mix
  5. Cover and let it boil (for ages, until all the vegetables are all thoroughly cooked)
  6. Let the mixture cool to room temperature
  7. Put it in a blender in small quantities to get a thick, smooth paste
  8. [This is the point where I’ll say I may try freezing this paste into small spheres next time and then coating them in the cous cous mixture.]

Putting it all together

  1. Preheat your oven to about 180 degrees Celsius (350 Fahrenheit). I wing it a lot of the time, but 180 to 200 Celsius is my go to.
  2. Remember that cous cous mix, well, now you’re going to split it into approximate halves
  3.  Add an egg to one half and check the consistency, if your confident it will stick together, your good to go, if not, try adding another egg
  4. LINE YOUR BAKING DISH WIHT BAKING PAPER, ITS A LIFE SAVER! Take the half of the mixture with the egg mixed through and spread it onto a baking pan (choose the appropriate size based on the amount you have; you DO NOT want and extremely thin layer)
  5. Once it’s fairly evenly spread, take your blended sauce and spread it over the cous cous (you want it thick, but not so much so that you won’t be able to cut the slice later
  6. A thin, and fairly scarce layer of cheese, its important because it works a little like cement in keeping those layers together.
  7. Remember that other half of the cous cous from before? It’s time to add eggs and mix em through! Same as last time, check the consistency, if it doesn’t look like its amalgamate from baking, add another egg.
  8. Spread this cous cous on top, evenly, and not too thin, or thick
  9. Follow up with a little cheese on top and some herbs
  10. Bake for 40-45 minutes, until the tops is golden brown.
  11. Once its cooked, wait til it is COMPLETELY cool, Lift the baking paper out of the pan and onto a flat surface, cut into a morning tea sized piece!

The great thing about this recipe was, it was the first time I tried it and it was extremely well received at the office morning tea. Best served warm and extremely easy to transport in boxes!


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