Couscous-and-Feta Cakes

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Couscous-and-Feta Cakes

2 1/2 cups water

1 cup uncooked couscous

4 teaspoons olive oil, divided

1 cup minced red onion

1 cup minced red bell pepper

1/2 cup minced green bell pepper

2 garlic cloves, minced

1 cup (4 ounces) crumbled feta cheese

1/2 cup all-purpose flour

1/2 cup egg substitute

2 tablespoons minced fresh parsley

1/4 teaspoon salt

1/4 teaspoon white pepper

 

 

 

Bring water to a boil in a small saucepan; stir in

couscous. Remove from heat; cover and let stand 10

minutes. Fluff with a fork.

Place 1 teaspoon oil in an electric skillet; heat to

375°. Add onion, bell peppers, and garlic; sauté 5

minutes. Combine couscous, onion mixture, cheese, and

remaining ingredients in a large bowl; stir well.

 

Place 1/2 teaspoon oil in skillet; heat to 375°. Place

1/3 cup couscous mixture for each of 4 portions into

skillet, shaping each portion into a 3-inch cake in

the skillet. Cook 6 minutes or until golden brown,

turning cakes carefully after 3 minutes. Repeat

procedure with remaining oil and couscous mixture.

 

Yield: 12 servings (serving size: 2 cakes)

 

CALORIES 242 (28% from fat); FAT 7.6g (sat 3.2g,mono

3.2g,poly 0.6g); PROTEIN 10g; CHOLESTEROL 16mg;

CALCIUM 112mg; SODIUM 344mg; FIBER 2.4g; IRON 2.2mg;

CARBOHYDRATE 34g

 

Source: Cooking Light, JANUARY 1996

Formatted by Chupa Babi in MC: 05.21.06

 

An electric skillet or griddle works well for this

recipe because there's more room for the cakes.

Otherwise, use a nonstick skillet, and cook in

batches. They're delicious plain or served with

marinara sauce.

 

ChupaNote: replaced parsley with 1 Tablespoon dried

mint flakes, replaced garlic cloves with 1 Tablespoon

roasted minced garlic (prepared), and used a full

teaspoon white pepper. Served with tahini sauce, baba

ghanoush, and lebanese garlic sauces. Tabouli on the

side.

 

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