MENU
 
 
 
 

  • Couscous And Ricotta Cakes

    0 votes
    Couscous And Ricotta Cakes
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 1/2 c. Water
    • 1 c. Uncooked couscous
    • 1 c. Chopped red onion
    • 1 c. Chopped red bell pepper
    • 1/2 c. Chopped green bell pepper
    • 2 x Garlic cloves, chopped
    • 4 ounce Ricotta
    • 1/2 c. All purpose flour
    • 1/2 c. Egg substitute (I used eggbeaters)
    • 2 Tbsp. Chopped fresh parsley (I used dry)
    • 1/4 tsp Salt (I used a tsp.)
    • 1/4 tsp White pepper (I used 1/2 tsp. black)

    Directions

    1. The recipe in Cooking Light April 1997 issue used Feta, so I would substitute either Ricotta or possibly maybe any soft soy cheese.
    2. 1. Bring water to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 10 min. Fluff with a fork. In a nonstick pan saute/fry onion, peppers and garlic for 5 min till soft. Combine couscous, onion mix, cheese and remaining ingredients to a large bowl. Stir well.
    3. 2. In a non-stick an, place 1/3 c. couscous mix shaping into a round cake. Cook till golden.
    4. I ate some cool the next day for lunch and they were delicious which way too!

    Similar Recipes

    Leave a review or comment