We made couscous for a side dish the other day and ended up with way too much. Like 3 cups of leftover cooked couscous. I like couscous, but that’s a lot to use up.
I was looking around for what to do with couscous and came across “Couscous for breakfast” ideas. A lot them were what you’d expect, grain bowls with an egg on top, which is nice enough.
But one recipe was a couscous skillet where you stirred cheese and an egg into the couscous and then cooked it in a skillet like a potato rösti.
I grated about a quarter cup of gruyere cheese and stirred it into about 2 cups of couscous with an egg. I pressed that into a small cast iron skillet, it was about an inch thick and cooked it on the stovetop until the bottom was getting brown and crisp.
Then I put it under the broiler to brown the top. It came out crispy on the outside and creamy and cheesy in the middle. So good!