This savoury cake is very versatile in that you could substitute the couscous with other cooked grains, or make use of whatever herbs, cheeses or spices you have on hand. The options to make this cake your own are endless; leftover cooked barley or maftoul (large-grain Palestinian couscous), parmesan and Gruyere, dill or tarragon, toasted cumin or fennel seeds would all work well. Serve with a big green salad for a complete meal.
