Leftover Vegetable and Tomato Couscous Pie
The savory leftover pie is a very tasty rustic dish, ready in just a few minutes with ingredients already available at home. It’s great for using up what’s in the fridge but also to take with you on a day trip. We made it with couscous.
The recipe for the Leftover Vegetable and Tomato Couscous Pie is by our Anna Attanasio, food blogger at Giallo Zafferano.
Ingredients:
50 g of tomato couscous
70 g of hot water
2 medium eggs
1/2 teaspoon of fine salt
200 g of milk
60 g of seed or olive oil
270 g of all-purpose flour
350 g of vegetables
100 g of scamorza or mozzarella or other cheese
80 g of grated Parmesan, Pecorino, or Grana cheese
1 packet of baking powder for savory pies
Preparation:
Pour the tomato couscous into a bowl, add a pinch of salt, the hot water, stir, cover, and let it rehydrate for 10 minutes. After the resting time, fluff it with a fork.
Break the eggs into a bowl and add the grated cheese and salt, start whisking, then add the oil in a thin stream and continue mixing. Once the oil is incorporated, also add the milk and continue mixing.
Finally, add the sifted flour along with the baking powder and mix until you get a smooth and homogeneous mixture.
Boil the vegetables such as carrots, potatoes, zucchini, peas, corn, etc.; alternatively, you can steam them; cut the vegetables into small cubes and add them to the mixture.
Once the vegetables are incorporated, also add the scamorza or mozzarella cut into small cubes, mix with a spatula until the mozzarella is evenly distributed in the mixture. Add the fluffed couscous and incorporate it into the mixture by mixing.
Butter and flour a 22-24 cm diameter mold and transfer the mixture into it, level the surface with a spatula. Bake in a preheated oven at 180°C for about 40 minutes, before removing from the oven, do the toothpick test to check the cooking. The pie can be enjoyed warm or cold.
