Mid-East: Couscous-&-Feta Cakes

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* Exported from MasterCook *

 

Couscous- & -Feta Cakes

 

Recipe By : Cooking Light YEAR: 1996 ISSUE: Jan/Feb PAGE: 132

Serving Size : 12 Preparation Time :0:00

Categories : Miscellaneous

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups water

1 cup couscous -- uncooked

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 crumbled feta cheese -- (4 ounces)

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 degrees. Add onion, bell peppers,

and garlic; saute 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 degrees. 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.

 

WW: 3 pts.

 

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NOTES : 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. Yield: 12

servings (serving size: 2 cakes).

Nutr. Assoc. : 0 0 0 0 0 3572 0 0 0 0 0 0 0

 

 

Karen S

ksonness