newsomz
05-14-2001, 05:27 PM
Has anyone made these (p.186 of July 1997)? I am considering making these sometimes soon but, was curious what kind of luck others had with them. Also, can anyone think of another veggie dish that might be good to serve with these?
* Exported from MasterCook *
Couscous-and-Feta Cakes
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : April '97 Pasta
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups water
1 cup uncooked couscous
4 teaspoons olive oil -- divided
1 cup minced red onion
1 cup minced red bell pepper
1/2 cup minced green bell pepper
2 garlic cloves -- minced
1 (4-ounce) package crumbled Feta cheese
1/2 cup all-purpose flour
1/2 cup egg substitute
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon white pepper
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. Place 1 teaspoon oil in an electric skillet; heat to 375º. Add onion, bell peppers, and garlic; sauté 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 375º. Place 1/3 cup couscous mixture for each of 4 portions into 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. Remove cakes and keep warm. Repeat procedure with remaining oil and couscous mixture.
Serving Size: 2 cakes
Source:
"Cooking Light, April 1997, p.186"
Copyright:
"© Cooking Light"
Yield:
"24 cakes"
- - - - - - - - - - - - - - - - - - -
Per serving: 137 Calories (kcal); 5g Total Fat; (31% calories from fat); 5g Protein; 18g Carbohydrate; 9mg Cholesterol; 174mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 449 0 0 0 20166 0 0 0 0 0 0 0
any feedback is much appreciated.
carrie
* Exported from MasterCook *
Couscous-and-Feta Cakes
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : April '97 Pasta
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups water
1 cup uncooked couscous
4 teaspoons olive oil -- divided
1 cup minced red onion
1 cup minced red bell pepper
1/2 cup minced green bell pepper
2 garlic cloves -- minced
1 (4-ounce) package crumbled Feta cheese
1/2 cup all-purpose flour
1/2 cup egg substitute
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon white pepper
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. Place 1 teaspoon oil in an electric skillet; heat to 375º. Add onion, bell peppers, and garlic; sauté 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 375º. Place 1/3 cup couscous mixture for each of 4 portions into 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. Remove cakes and keep warm. Repeat procedure with remaining oil and couscous mixture.
Serving Size: 2 cakes
Source:
"Cooking Light, April 1997, p.186"
Copyright:
"© Cooking Light"
Yield:
"24 cakes"
- - - - - - - - - - - - - - - - - - -
Per serving: 137 Calories (kcal); 5g Total Fat; (31% calories from fat); 5g Protein; 18g Carbohydrate; 9mg Cholesterol; 174mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 449 0 0 0 20166 0 0 0 0 0 0 0
any feedback is much appreciated.
carrie