Feta and Green Onion Couscous Cakes over Tomato-Olive Salad

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

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Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 14g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 10.7g
  • Carbohydrate: 30.6g
  • Fiber: 4.4g
  • Cholesterol: 13mg
  • Iron: 2.7mg
  • Sodium: 478mg
  • Calcium: 154mg

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. 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. 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.
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