Couscous with Caramelized Quesuco Cheese

Liébana Quesuco is a rare, semi-sweet, mild cheese made from three milks --try Mahón,Tetilla or San Simón as a substitute.

Servings: 4

Ingredients:

1 Liébana Quesuco cheese (or Mahón, Tetilla or San Simón)

10.5 oz couscous

1 firm red tomato

1 thin red tomato

1 green pepper

1 scallion

Chives

4 fl oz oil

Salt and pepper

Sugar for caramelizing

FOR THE WARM VINAIGRETTE:

1 firm red tomato

1 thin green pepper

1 scallion

Chives

4 fl oz extra virgin olive oil

2 tbsp sherry vinegar

1 tsp sugar

Salt and pepper

Preparation:

Prepare the couscous by following the instructions on the pack. Finely dice the peeled tomato, cut the pepper into small pieces and chop the scallion and chives. Place in oil and heat gently, just until the vegetables are soft, without frying them. Mix with the couscous and season with salt and pepper. Fill individual molds with this hot mixture and turn out on the plates. Place a round slice of cheese on top, sprinkle with sugar and caramelize with a red-hot metal spatula or under the broiler.

Warm Vinaigrette: Chop all the vegetables very finely. Dissolve the sugar, salt and pepper in the vinegar, add the oil then the vegetables and bring to a boil. Serve warm with the hot couscous mixture.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.