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Couscous-and-Feta Cakes

Yield 12 servings (serving size: 2 cakes)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.