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 Mirj
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!
- 2 1⁄2 cups water
- 1 cup uncooked couscous
- 4 teaspoons olive oil, divided
- 1 cup minced red onion
- 1 cup minced red pepper
- 1⁄2 cup minced green pepper
- 2 cloves garlic, minced
- 1 cup crumbled feta cheese
- 1⁄2 cup flour
- 1⁄2 cup egg substitute
- 2 tablespoons minced fresh parsley
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
Directions See How It's Made
- Bring water to boil in a small saucepan; stir in couscous.
- Remove from heat: cover and let stand 10 minutes.
- Fluff with fork.
- Place 1 t oil in an electric skillet; heat to 375 degrees.
- Add onion, peppers, and garlic; saute 5 minutes.
- Combine couscous, onion mixture, cheese, and remaining ingredients in a large bowl; stir well.
- Place 1/2 t oil in skillet; heat to 375 degrees.
- Place 4 one third cup portions of couscous mixture in skillet, shaping each portion into a 3 inch cake in the skillet.
- Cook 6 minutes or unti golden brown, turning cakes CAREFULLY after 3 minutes.
- Repeat procedure with remaining oil and couscous mixture.