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Torta di Couscous

February 7, 2019

A liberal take on an Italian Torta Di Riso. Swap the the rice for Couscous, add pan fried leaks, brussels sprouts, vegan parm and a pinch of cayenne, and you've got a delicious savory Torta perfect for breakfast, lunch, or dinner.




Prep time: 20 minutes


Cook Time: 40 minutes


Serves: 8






  • 1 cup water

  • 1 cup couscous (dry)

  • 1 tbsp Earth Balance (or other vegan butter)

  • 2 tsp salt (plus more to taste)

  • 2 large leeks

  • 4 tbsp olive oil

  • 12 oz. or 3/4 lb of brussels sprouts

  • 2-3 cloves fresh garlic

  • 1/2 cup of vegan parmesan (Go Veggie is my recommend brand and can be found at Wholefoods)

  • 1/4 cup nutritional yeast

  • 1/4 sunflower seeds

  • 2 tbsp vegan egg replacement (Bob's Redmill is my recommend brand and can be found at Wholefoods)

  • 1/4 tsp cayenne

  • 1/4 tsp nutmeg






  • Preheat oven to 350 F

  • In small sauce pan, combine 1 cup water, 1tbsp Earth Balance, and 1 tsp salt

  • Place on high heat until just boiling

  • Remove from heat, stir in 1 cup couscous and leave covered for at least 6 minutes

  • Place finished couscous into a large mixing bowl

  • Rinse leeks and remove dark green ends so that you are only left with light green and white pieces. Chop leeks into very thin slices (slice short ways so each slice is a wheel)

  • Place a large fry pan on medium-low heat and add 2 tbsp olive oil and chopped leeks

  • Let leeks cook down for 15-20 minutes stirring occasionally until leeks are soft and almost translucent

  • Add finished leeks to mixing bowl with couscous

  • Rinse and finely slice Brussels sprouts (end result should resemble slaw)

  • Peel and finely chop 2-3 cloves of garlic

  • Add 2 tbsp olive oil to the large fry pan you used for leeks and turn up to medium heat

  • Add brussels sprouts and let cook for 7 minutes stirring occasionally

  • Add sliced garlic and cook for an additional 3-5 minutes

  • Add finished brussels sprouts to large mixing bowl with couscous and leeks

  • In a small cup, combine 2 tbsp of Bob's Redmill egg replacer with 4 tbsp water, stir and let sit for 4 minutes

  • Add 1/2 cup vegan parm, 1/4 nutritional yeast, 1/4 cup sunflower seeds, 1 tsp salt, 1/4 tsp cayenne powder, and 1/4 tsp nutmeg to the large mixing bowl

  • Add vegan egg mixture to large mixing bowl

  • Stir thoroughly to combine

  • Pour mixture into a well buttered pie dish (a casserole dish will work as well) and press mixture thoroughly into dish

  • Top with additional vegan parm and bake at 350 F for 35-40 minutes
















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