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
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