2 ½ cups water
1 cup couscous, uncooked
1 tablespoon and 1 teaspoon olive oil, divided
1 cup red onion, minced
1 cup red bell pepper, minced
½ cup green bell pepper, minced
1 teaspoon minced garlic
1 cup feta, crumbled
½ cup all-purpose flour
½ cup egg substitute
2 tablespoons minced fresh parsley
¼ teaspoon salt
¼ teaspoon white pepper
marinara sauce (optional)
1) Bring water to a boil in small saucepan. Stir in couscous. Remove from heat, cover and let stand 10 minutes. Fluff with fork.
2) Place 1 tsp oil in an electric skillet. Heat to 375 degrees. If you don’t have an electric skillet you can use a nonstick regular skillet as well.
3) Add onion, bell peppers, and garlic; sauté 5 minutes.
4) Combine couscous, onion mixture, cheese, and remaining ingredients in a large bowl. Stir well.
5) Place ½ tsp oil in skillet and let heat return to 375 degrees.
6) 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.
7) Repeat procedure with remaining oil and couscous mixture.
8) Serve cakes with marinara sauce or eat them plain. Either way they are delicious.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.
The most common type of asparagus is green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier in flavor. No matter the type you choose, asparagus is a tasty, versatile vegetable that can be cooked in myriad ways or enjoyed raw in salads. -“`^
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