Couscous and Feta Cakes

READY IN: 50mins
Recipe by Michelle S.

This is posted by request. I cannot remember the origin of this recipe, nor have I tried it. But it is in my must try files!

Top Review by Mirj2338

This is sooo good! A little fussy with the frying (the cakes are very breakable when you flip them), but worth all the fuss. I used whole-wheat couscous, real eggs instead of egg substitute (2 large eggs) and some good Bulgarian cheese instead of the feta (in Israel it's practically the same thing, just a little firmer). Pay attention to Step #9, turn the cakes CAREFULLY!!! My first one fell apart, but then I got the hang of it (using two forks instead of a spatula). They make a great brunch dish, or a light supper!

Ingredients Nutrition


  1. Bring water to boil in a small saucepan; stir in couscous.
  2. Remove from heat: cover and let stand 10 minutes.
  3. Fluff with fork.
  4. Place 1 t oil in an electric skillet; heat to 375 degrees.
  5. Add onion, peppers, and garlic; saute 5 minutes.
  6. Combine couscous, onion mixture, cheese, and remaining ingredients in a large bowl; stir well.
  7. Place 1/2 t oil in skillet; heat to 375 degrees.
  8. Place 4 one third cup portions of couscous mixture in skillet, shaping each portion into a 3 inch cake in the skillet.
  9. Cook 6 minutes or unti golden brown, turning cakes CAREFULLY after 3 minutes.
  10. Repeat procedure with remaining oil and couscous mixture.

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