Couscous And Feta Cakes
|Water||2 1⁄2 Cup (40 tbs)|
|Couscous||1 Cup (16 tbs), uncooked|
|Olive oil||1 Teaspoon, divided|
|Onion||1 Cup (16 tbs), minced (red)|
|Red bell pepper||1 Cup (16 tbs), minced|
|Green bell pepper||1⁄2 Cup (8 tbs), minced|
|Garlic||2 Clove (10 gm), minced|
|Feta cheese||1 Cup (16 tbs), crumbled|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Egg substitute||1⁄2 Cup (8 tbs)|
|Fresh minced parsley||2 Tablespoon|
|Pepper white||1⁄4 Teaspoon|
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; saute 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 4 one-third cup portions of couscous mixture in 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.