Ingredients for 6 guests
* 1 kg of chicories
* 1 tablespoon of lemon juice
* 3 eggs
* 12 teaspoon of cream
* 80 g of couscous
* 60 g of blue cheese from Auvergne
* 3 teaspoons of olive oil

Preparation
* Wash endives and cut them in half.
* Cook the chicories 20 minutes in a cooker.
* Meanwhile, preheat oven to 180 degrees C.
* In a bowl, beat the egg omelette. Add the cream.
* Oil a gratin dish with half dice olive oil. Pour semolina couscous in the background. Put the drained chicories. Pour the egg-cream over the chicories. Put the gratted blue cheese over. Pour the rest of olive oil.
* Put in oven and cook 30 minutes. Serve hot in the baking dish. 

Sources: Inspired by a recipe Weight Watchers 

Personal Remarks
* The blue cheese of Auvergne is already salted, it is not necessary to add salt in this recipe.
* Once cooked, this gratin can be kept beautifully in the freezer. Just then reheat a few minutes in the microwave right out of the freezer.
* You will find a very complete this recipe: vegetables, protein and calcium.