| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Water |
| 1 | c | Uncooked couscous |
| 1 | c | Minced red onion |
| 1 | c | Minced red bell pepper |
| 1/2 | c | Minced green bell pepper |
| 2 | Garlic cloves, minced | |
| 4 | oz | Ricotta |
| 1/2 | c | All purpose flour |
| 1/2 | c | Egg substitute (I used eggbeaters) |
| 2 | tb | Minced fresh parsley (I used dried) |
| 1/4 | ts | Salt (I used a teaspoon) |
| 1/4 | ts | White pepper (I used 1/2 teaspoon black) |
INSTRUCTIONS
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 1/3 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@West.Sun.COM (Judy Mingram - SunSoft) on Apr 2, 1997
A Message from our Provider:
“There’s hope. There’s God.”