I made only the cakes, not the tomato salad. I followed the recipe, no changes except I chilled the mixture before making the cakes. I did follow the advice to firmly press the mixture into the 1/3 C measuring cake. I did not use a non-stick skillet and that's where I had my problem -- even though I used PAM and the 2 tsp olive oil the cakes stuck to the pan -- so the coucous didn't come out in 'cakes', but the coucous was messy, but tastey. I may try to make them again, using a non-stick skillet.
Feta and Green Onion Couscous Cakes over Tomato-Olive Salad
dory92064 Posted: 02/08/10
CherylR1954 Posted: 06/17/09
I'll probably make again for its ease of prep and the fact that it's consistent w/the way my MD wants me to eat. I liked the fact that I could make the tomato mixture first, refrigerate it, go back to work in the study, then finish the recipe when I was ready. I'll see how the two leftover cakes heat up tomorrow. My only hesitation is the difficulty w/dealing w/the cakes. I did use 3 tablespoons of beaten egg rather than substitute, though I doubt that made a difference. Overall, a tasty, healthful dinner.
RebeccaA48 Posted: 06/15/09
We substituted garden fresh cilantro for the parsley which really enhanced the tomato combination. I agree with another reviewer, the couscous mixture should have been packed firmly in the measuring cup before browning. Although I've been a Cooking Light subscriber for 12 years, this is the first review I've written - this recipe was worth it and we will definitely make it again! 06/15/09
Jocilyn Posted: 08/21/09
I was surprised out how well these came out, I was expecting a gooey mess, but they were a good consistency and packed into patties nicely. I cooked them on the grill and they came out well.
skspillman Posted: 06/02/09
I doubled this recipe and got good results (ended up making 6 cakes instead of 4). I found I needed to press the mixture into the measuring cup before I put it in the pan in order to get the cakes to stick together. Salad was delicious overall, and I will definitely make these again.
Holly200921 Posted: 05/27/09
Tasty and very easy to put together. I love that it serves two-no guess work involved. I had all the ingredients on hand which is always a plus. I will make this again for sure.
Ellencar Posted: 05/31/09
Great recipe and like the other comment I liked the fact that I had everything on hand. No need to go to the store.
SouthernDuck Posted: 05/23/09
Good light recipe. Made with salmon which was a nice combination. Would make a bit more of the "dressing" for the salad and toss it beforehand and then plate it.
LisaR123 Posted: 02/21/10
Great tasting light dinner. You can make as is (still a 5 star) or kick it up however and it turns out well (5+ stars as you make it how you want!). After a few tries here's some tips: If making a double batch (makes 6) use one whole egg and you're good to go. I've added black olive tepanade and roasted red pepper to the mix before cooking and they still worked out great. (out of olives for the salad part so I put it in the couscous) Also a tip- measure out 1/3 c of th mix, put into pan and then press into a round cookie cutter- this REALLY helps them to hold their shape and I had no problems in a non-stick pan with a smidge of oil. If you're not a fan of tomatoes (like my guy) I just made a red-wine dressing for the salad and its just as tasty.
cyccyc Posted: 01/12/12
Didn't make the salad, only the cakes. Plus, I only had this recipe as it was on the same page as another recipe I wanted to save. Glad I saw it as I was sifting through my recipes as I had a ton of leftover couscous. I used whole eggs, just enough to hold the cakes together in the pan. Dee-licious! I always make extra couscous so I can make cakes with the leftovers.
EllenDeller Posted: 06/26/12
I loved this dish and would not hesitate to serve it as a light entree or an appetizer for guests. Took readers' advice and made the couscous mixture the night before, packed it into molds, then let them chill overnight--no problems at all with crumbling. Loved the salad, but used 1/2 cilantro and 1/2 fresh oregano instead of parsley (lots more flavor), cooked with only 1/2 tsp. of oil and put the rest of the oil in the salad dressing, and crumbled just a wee bit more feta over the top of everything, along with a squirt of fresh lemon. Served with a pureed asparagus soup for a satisfying dinner; some people might want bread to round things out.