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.