Cheese galettes with couscous


Recipe preparation
  • Preheat the oven to 190°C
  • In a frying pan, pour the Tipiak Couscous with tomatoes and provencal herbs with a knob of butter and cook for 5 minutes as indicated on the pack
  • At the end of the cooking, add the Parmesan and the Emmental
  • Create with this mixture 4 galettes of about 10 cm of diameter and of 1 to 2 cm of height (use a pastry cutter)
  • Slice the Gorgonzola, the mozzarella, the olives and the tomatoes
  • Garnish the galettes with it, and also with some basil
  • Cook in the oven for 10 minutes. Serve straightaway

Suggestion :

  • You can replace the basil with oregano


  • 1 bag of Tipiak Couscous with tomatoes and provencal herbs
  • 500 ml of boiling water
  • 2 tablespoons of Parmesan cheese
  • 1 tablespoon of grated Emmental
  • 30 g of Gorgonzola cheese
  • 1 mozzarella portion
  • 1/2 bunch of chopped basil
  • 100 g of candied tomatoes
  • 2 tablespoons of black olives
  • Butter

Used in the recipe

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