Feta and Green Onion Couscous Cakes over Tomato-Olive Salad

Feta and Green Onion Couscous Cakes over Tomato-Olive Salad Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
"This recipe came about when I wanted to use up leftovers I had around the kitchen. It's a great way to highlight the flavor of fresh summer tomatoes." —Kathleen Kanen, Birmingham, Ala.

Yield:

2 servings

Recipe from

Cooking Light

Nutritional Information

Calories 289
Fat 14 g
Satfat 3.6 g
Monofat 8.1 g
Polyfat 1.8 g
Protein 10.7 g
Carbohydrate 30.6 g
Fiber 4.4 g
Cholesterol 13 mg
Iron 2.7 mg
Sodium 478 mg
Calcium 154 mg

Ingredients

Cakes:
1/3 cup uncooked whole-wheat couscous
1/2 cup boiling water
1/4 cup (1 ounce) crumbled feta cheese
3 tablespoons egg substitute
2 tablespoons finely chopped green onions
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
Cooking spray
Salad:
2/3 cup chopped seeded tomato
2 tablespoons chopped pitted kalamata olives
2 tablespoons chopped fresh parsley
2 teaspoons red wine vinegar
1/2 teaspoon olive oil
1/8 teaspoon freshly ground black pepper
3 cups gourmet salad greens

Preparation

1. To prepare cakes, place couscous in a medium bowl; stir in 1/2 cup boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 cup couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2 inch. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.

2. To prepare salad, combine tomato and next 5 ingredients (through 1/8 teaspoon pepper). Arrange 1 1/2 cups greens on each of 2 plates. Top each serving with 1/2 cup tomato mixture; arrange 2 cakes over tomato mixture.

Note:

Kathleen Kanen, Birmingham, Alabama,

June 2009
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