Couscous And Ricotta Cakes
| 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 | T | Minced fresh parsley, I used |
| dried | ||
| 1/4 | t | Salt, I used a teaspoon |
| 1/4 | t | White pepper, I used 1/2 |
| teaspoon black |
INSTRUCTIONS
The recipe in Cooking Light April 1997 issue used Feta, so I would substitute either Ricotta or maybe any soft soy cheese. 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. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 932
Calories From Fat: 205
Total Fat: 23.4g
Cholesterol: 35.2mg
Sodium: 813.3mg
Potassium: 1339.5mg
Carbohydrates: 152.3g
Fiber: 11.5g
Sugar: 33.4g
Protein: 32.2g