Couscous and ricotta cakes
1 Servings
Ingredients
| Quantity | 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 | 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) |
Directions
MINCE ALL ABOVE VERY FINE
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