Feta and Green Onion Couscous Cakes over Tomato-Olive Salad

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.