Couscous-and-Feta 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.

Yield: 12 servings (serving size: 2 cakes)

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

Preparation

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.

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.

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.

Nutritional Information

Calories:

242 (28% from fat)

Fat:

7.6g (sat 3.2g,mono 3.2g,poly 0.6g)

Protein:

10g

Carbohydrate:

34g

Fiber:

2.4g

Cholesterol:

16mg

Iron:

2.2mg

Sodium:

344mg

Calcium:

112mg