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Couscous Pie

Course Pasta
Cuisine Fusion
Author Felix (Simply Trini Cooking)


  • 2 cups couscous
  • 3 medium-sized onions finely chopped
  • 2 ½ large sweet peppers finely chopped
  • 1 egg beaten
  • 4 pimento peppers finely chopped
  • 2 cups grated cheese
  • 2 tablespoon salted butter
  • 1 cup evaporated milk we used the Carnation brand
  • 1 tsp. black pepper or white pepper
  • 1 tin 425 g/15 oz cream style corn


  • Place the two cups of couscous in a deep bowl.
  • Add water (enough to cover the couscous) at room temperature,
  • and leave to soak for 10 – 15 minutes. Fluff with a fork and set aside.
  • In a deep pot, saute the onion in butter until translucent.
  • Stir in the rest of vegetables and cook for another 5 minutes.
  • Add the milk and heat for 2 more minutes. Remove.
  • Mix together the couscous, cream style corn egg, sauteed vegetables and black pepper.
  • Add 1 cup of cheese. Mix well.
  • Pour into a baking dish, 12″ x 8″ x2″.
  • Top with the remaining cup of cheese.
  • Bake in an oven at 350 degrees F for 30 minutes or until golden and the cheese bubbles.