Just for Fun

This blog is kind of just for fun. I like to cook and it is part of my eclectic and creative life. I hope you enjoy this recipe.

A Brief History

A pearl type, grain food, couscous first appeared in culinary history in the 13^th century. There are many touted benefits including cancer prevention and boosting the immune system. This food stuff consists mainly of fats more than carbs which is more desirable. (See Health Benefits of Couscous and 10 Benefits of Couscous).  It is also very tasty. It is very sticky and can be used for various recipes. My wife likes to mix the cooked couscous with chicken and spinach. If you don’t fluff up the little pearls they will stick together like rice.

A Moment of Inspiration

On a side note, I like quiche (yeah, I know, real men don’t eat quiche…uh, whatever) but, the main part of the quiche that poses a problem if you are trying to eat healthy is the crust. In a moment of wonder, I noticed the couscous becoming sticky as it cooled. I had heard the benefits of this grain and thought it might work as a crust substitute for quiche. Below is that recipe for a spinach quiche, but the couscous can be used in any quiche application. I hope you like it. Let me know what you think or what success you have with other variations at tj@thesaltyeclectic.com.

Spinach Couscous Quiche

1             Cup of uncooked couscous
5             Eggs, lightly beaten (salt and peppered to your liking)
1             Medium onion, diced
1             Bell pepper, diced (or pepper of your choice, about ½ cup)
3             Cups of cheese (More flavorful if you mix these, say, cheddar and pepper jack)*
1.5         Cups of half and half*
8             Ounces of cooked meat (ham or bacon)
1             Cup of spinach

Directions:

Preheat oven to 350 degrees F. Prepare couscous according to the package. (How to Cook Couscous) This should yield about 1.5 cups of cooked couscous. As it cools line a 2 quart casserole dish with couscous. You will need to pat it flat and smooth it out to make a consistent layer of “crust.” Feel free to remove some of the couscous if you feel it is too thick. I like it thick. Let cool in the refrigerator.

In a separate bowl beat eggs and half and half. Mix in onions, peppers, and cheese. In cooled couscous pan layer meat and spinach. Pour egg mixture on top of meat and spinach.

Bake in preheated oven for sixty to seventy minutes or until set. Let stand about ten minutes before serving.

*Light or fat free cheeses and half and half can be used for a lighter quiche.