Couscous and Feta Cakes

[Guest guest]

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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)

 

Source: Cooking Light, JANUARY 1996

Formatted by Chupa Babi: 03.10.08

 

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

 

ChupaNote: add 1/4 cup finely minced fresh mint leaves, well cleaned and dried,

to the couscous veggie mixture.

 

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[Guest guest]

I am catching up on my veggie listserv email and see dozens of cous cous

recipies--wondering if there was a call for cous cous recipies or something

special going on cous cous-wise?

Patty

 

 

 

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