Couscous and ricotta cakes

Yield: 1 Servings

Measure Ingredient
2½ cup Water
1 cup Uncooked couscous
1 cup Minced red onion
1 cup Minced red bell pepper
½ cup Minced green bell pepper
2 \N Garlic cloves, minced
4 ounces Ricotta
½ cup All purpose flour
½ cup Egg substitute (I used eggbeaters)
2 tablespoons Minced fresh parsley (I used dried)
¼ teaspoon Salt (I used a teaspoon)
¼ teaspoon White pepper (I used 1/2 teaspoon black)


The recipe in Cooking Light April 1997 issue used Feta, so I would substitute either Ricotta or maybe any soft soy cheese.

1. 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. In a nonstick pan saute onion, peppers and garlic for 5 minutes until soft. Combine couscous, onion mixture, cheese and remaining ingredients to a large bowl. Stir well.

2. In a non-stick an, place ⅓ cup couscous mixture shaping into a round cake. Cook until golden brown.

I ate some cold the next day for lunch and they were delicious that way too! Posted to fatfree digest V97 #045 by judy.mingram@... (Judy Mingram - SunSoft) on Apr 2, 1997

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