Tomato Flan with Couscous Salad
Total time: 35 minutes
Tomato Custard! Light, and easy to make, it's surrounded by a bit of couscous salad
Ingredients:
- 2 eggs
- 2/3 cup, (6oz, 180ml) tomato sauce
- 6 pimiento-stuffed olives
- 1/2 tsp chili powder
- 1 tsp basil
- 1/4 cup (1.5oz, 45gr) medium couscous
- 3/8 cup (3oz, 90ml) chicken stock
- 2 ribs celery, roughly chopped
- 1 tbs Greek yogurt
- 1 tbs mayonnaise
- 1 tbs Dijon-style mustard
Instructions:
- Prepare ramekins: Butter ramekins and line the bottom with buttered wax or parchment paper.
- Thinly slice olives and lay on the bottom of the ramekins.
- The flan: Whisk eggs, tomato sauce, paprika and oregano together well and pour into the ramekins, dividing evenly.
- Put into a roasting pan with deep sides (I use a metal bread pan) and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins.
- Bake for 30 minutes at 450F (220C) They should be set, firm on top.
- Remove from oven and from hot water.
- Run a table knife around the sides to loosen (if necessary). Put a small plate over top of ramekin and flip over. Remove ramekin, and paper from top (formerly bottom) of flan.
- Put on plate and spoon Couscous Salad around.
- Couscous Salad
- Heat chicken broth to boiling.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- Mix yogurt, mayo and mustard.
- When couscous is ready, add celery and fluff with a fork. Add salad dressing and stir gently.