Couscous-and-Feta Cakes

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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.
12 servings (serving size: 2 cakes)


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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.

Created date

April 1997

Nutritional Information

Calories 242
Caloriesfromfat 28 %
Fat 7.6 g
Satfat 3.2 g
Monofat 3.2 g
Polyfat 0.6 g
Protein 10 g
Carbohydrate 34 g
Fiber 2.4 g
Cholesterol 16 mg
Iron 2.2 mg
Sodium 344 mg
Calcium 112 mg