Couscous And Feta Cakes Recipe
Ingredients
| 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 | |
| Salt | 1⁄4 Teaspoon | |
| Pepper white | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1709 Calories from Fat 467
% Daily Value*
Total Fat 53 g81.7%
Saturated Fat 25.9 g129.7%
Trans Fat 0 g
Cholesterol 135.9 mg45.3%
Sodium 2449.9 mg102.1%
Total Carbohydrates 234 g78.2%
Dietary Fiber 19.5 g77.9%
Sugars 25.2 g
Protein 70 g140.8%
Vitamin A 167.1% Vitamin C 502.1%
Calcium 99.8% Iron 65%
*Based on a 2000 Calorie diet
Directions
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.
Chef
