I read this on one of my cookbooks that said something about a couscous loaf (I’ll dig it out and post the name here when I get back home to Paris) and that was where my inspiration came from. And for lunch yesterday, I was in a Cajun kinda mood so this was the flow helped with the mighty Tesco spices by my side. You can just set this on the centre table for a light lunch with friends and some salad or even for a picnic.
For the spicy mix:
- 1 tsp mixed spice / melange d’epices
- 1 tsp coriander seeds / graines de coriandre
- 1 tsp crushed chillies / piments concassee
- 1 tsp grated ginger / gingembre
- 1 tsp grated garlic / ail
- ½ tsp thyme / thym
- ½ tsp white pepper / poivre
- ¼ tsp turmeric / curcuma
- ¼ tsp paprika
For the rest:
- 2 Tbsp sunflower oil (use whatever you have at home) / l’huile de tournesol
- 50 g block of coconut cream / creme de noix de coco
- 2 small carrots (grated) / carotte
- 2 medium red onions (chopped) / oignon rouge
- 5 mushrooms (sliced) / champignons
- 700 ml veggie stock / bouillon legume
- 1 ¾ cups of couscous
- Salt and pepper to your liking / sel et poivre comme vous voulez
- Spray a 9” round cake tin with oil, then line with cling film (the oil helps the cling film to stick nicely). Leaving a lot of overhang to warp up the cake later.
- Spray the interior of the cake tin with a little oil too and set aside.
- Drizzle a teaspoon of oil in a frying pan and add the mushrooms, some salt and pepper and fry for 1 minute before removing and arranging on the sides of your cake tin as shown in the picture
- Now arrange the carrots and basil leaves at the bottom of the tin and set aside.
- Onto the couscous. Put the rest of the oil in a big saucepan on medium heat together with onions and the spice mix frying off for about 4 mins
- Pour in the veggie stock together with the coconut cream and let cook on high heat for about 8 mins.
- Now reduce the heat and stir in the couscous. Turn off the heat and cover for 1 minute so that it absorbs some of the water.
- Quickly transfer this to the cake tin and immediately cover with the clingfilm pressing down to help it take the shape of the cake tin.
- Leave to continue rising and absorbing the rest of the spicy juice for another 10 mins.
- Unmould carefully and serve your cake slices.