put the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover and set aside for 15 minutes,until the water has been absorbed

heat 1tbsp of the oil in none stick frying pan.Add the leeks and cook over low heat for 4-5 minutes until tender and golden.

Remove the leeks with a slotted spoon and stir them into the couscous, add the cheese and salt and pepper and stir. Heat the remaining oil in the pan and tip in the leek and coucous mixture. Pat down firmly to form a cake. Cook over a gentle heat for 15 minutes until the underside is golden and crisp.

Slide the cake onto a plate, then invert it back into the pan to cook the other side. cook for a further 5-8 minutes or until golden, remove from heat. Slide onto a board and serve cut into slices .