Israeli Couscous and Corn casserole
One of my favorite sayings is “use what you’ve got”. I’m all for making things with what you have in your pantry.
And I’m an even bigger fan of making things with leftovers (let’s keep that our secret). I always have leftover Israeli couscous and let’s be honest, they don’t make the best leftovers. I prefer breathing new life into them than eating them as is the next day. I went for the simplest casserole possible. The kind where you mix everything in one bowl and bake in the oven.
I used corn, which the kids love, and cheese to add flavor and texture. I quickly mixed it all together and popped it in the oven.
This is a perfect supper and no one needs to know that I used leftovers.
Mothers need to keep some things to themselves (in my case I happen to be sharing it with 1.5 million people). A great casserole made with minimal effort.
English cake pan / Round 18 cm pan
1 cup Israeli couscous
200 grams corn (1 cup)
2 Tbsp oil
50 grams grated Parmesan cheese (1/4 cup)
60 grams grated cheese of choice (1/4 cup)
200 grams sour cream
1 tsp salt
1. Prepare the Israeli couscous according to the instructions on the package. When done, wait 5 minutes and transfer to a bowl. If you already have cooked Israeli couscous, use 280 grams, which is just under 2.5 cups.
2. Preheat an oven to 180°C.
3. Mix the Israeli couscous, corn, eggs, sour cream and cheeses. Add seasoning. Evenly transfer the batter to a greased pan.
4. Bake for around 40 minutes until set and golden.
Good to know…
You can substitute the parmesan cheese with any grated cheese of choice. You can use cottage cheese or cream instead of the sour cream. You can make this a day beforehand, and it’s freezer-friendly. Want to tweak this? Sauté onion and a clove of garlic until golden and add to the mix. You can eat this hot, at room temperature, or even cold. You can use any type or shape of Israeli couscous. There’s no flour in the recipe.