Couscous Flan with Pesto and Taleggio Sauce
- Vegetarian
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 4
- Cost: Very low
PRESENTATION
Couscous timbale isn't exactly on everyone's radar, but you know what? It totally works when you're looking for something a bit different and super satisfying. This couscous timbale draws from North African traditions but gets a big flavor boost from pesto sauce and taleggio cheese sauce. Seriously, that combo is what makes this dish stand out. Imagine this: a soft and moist baked couscous soaking up rich, herby flavors, then layered with creamy, slightly funky taleggio cheese. So, the result? You get a dish that's tender in every bite. Fancy? A bit. But quick enough for a weeknight. People who love shaking things up at the dinner table are often surprised by how well these flavors mesh, especially when the couscous appears in that classic timbale mold—shaped perfectly for the table. Some folks might compare this dish to other baked first courses, but the blend of North African and Italian-inspired ideas really, really takes it somewhere new.
You'll find the taleggio cheese sauce adds this melty, creamy texture that sticks to the grains, while the pesto sauce brings a fresh, colorful zing that cuts through all that richness. Using couscous makes it lighter than a pasta bake but still super, super comforting, especially warm and golden from the oven. Whether you're serving it at a chill dinner or aiming for something a bit elegant for guests, this baked couscous is always a hit. It's the kind of dish people ask about after the first bite, wondering how you pulled off such a unique flavor combo. Mixing these sauces with couscous turns out to be a pretty smart move—it really shows how easy it is to get creative with food traditions. You end up with something that feels special but doesn't eat up your whole day. And that's a win, for real. Can't go wrong with that.
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INGREDIENTS
- Ingredients for the couscous
- Couscous 1 ¼ cup (190 g) - pre-cooked
- Vegetable broth 0.8 cup (200 g) - approximately
- Fine salt to taste
- Extra virgin olive oil 1 ½ tbsp (20 g)
- for the taleggio sauce
- Taleggio cheese 7 oz (200 g)
- Whole milk 0.8 cup (200 g)
- Grana Padano PDO cheese 1 cup (100 g) - grated
- Black pepper to taste -
- for the Genoese pesto
- Garlic 2 cloves
- Coarse salt 1 pinch -
- Extra virgin olive oil 7 ½ tbsp (100 g)
- Basil 53 tbsp (50 g)
- Pecorino cheese 1.1 oz (30 g) - grated
- Pine nuts 0.5 oz (15 g)
- Parmigiano Reggiano PDO cheese 2.5 oz (70 g) - grated
How to prepare Couscous Flan with Pesto and Taleggio Sauce
To prepare the couscous flan with pesto and taleggio sauce, you can start with the Genoese pesto: place the basil in the mortar 1, pound it well with the other ingredients 2, and finally pour in the extra virgin olive oil 3. If you want to go deeper into the process, then read the complete Genoese pesto (Pesto alla genovese).
Prepare the couscous by pouring it into a container 4, cover it with hot vegetable broth 5, and add the salt 6.
the pepper 7 and the extra virgin olive oil 8 and after mixing everything well, cover with plastic wrap 9, following the cooking instructions for the couscous on the package; ours is ready in 6 minutes.
After the time has passed, fluff the couscous with a fork 10, add the pesto 11, and continue to mix to absorb the seasoning well 12.
Meanwhile, prepare the taleggio sauce, cut the cheese into pieces 13, and place it in a pan with the milk 14, add the grated Parmesan 15.
and the ground black pepper 16 and mix with a whisk 17 at medium temperature, being very careful not to form lumps 18.
Pour the taleggio sauce in a radial pattern, like a mirror, on the plate 19, then place a pastry ring and fill it with couscous, leveling it with a spoon 20, let it sit for a moment to settle, then gently remove the mold 21 and serve the couscous flan with pesto and taleggio sauce. Garnish as desired with pine nuts and basil.