Once again, WHERE IS MY FOOD STYLIST?!!!! So this photo doesn't do the dish justice, but LET ME TELL YOU......this is one of the best side dishes I have ever made. Oh my!!! This is delicious. I was looking through my database for a couscous side dish and found this from 1997. I'd never made it. What a mistake! Absolutely delicious. And pretty easy to make. You can make it ahead and then frying it just takes a few minutes.
I'll give you the whole recipe as listed which would make 16 cakes. I quartered the recipe (making just four cakes, perfect for just two people). I'll list in parenthesis the amount I used. I do hope you'll try this. These cakes are absolutely delicious!!!
COUSCOUS AND FETA CAKES (makes 16 cakes)
2 1/2 (1/2*) cups water
1 cup (1/4) uncooked couscous (I used whole-wheat)
4 (1) tsp olive oil, divided
1 (1/4) cup minced red onion
1 (1/4)cup minced red bell pepper
1/2 (2 Tbsp) cup minced green bell pepper
2 (1/2) tsp minced garlic
4 (1) oz crumbled feta cheese
1/2 (2 Tbsp) cup AP flour
1/2 (2 Tbsp Egg Eaters) cup Egg Beaters (or 2 eggs)
2 (1/2 Tbsp) Tbps minced fresh parsley
1/4 (to taste) tsp salt
1/4 (to taste) tsp white or black pepper
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. Place 1 tsp oil in a skillet. 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 tsp oil in skillet; heat to 375F. Place 1/3 cup couscous mixture for each of four portions into skillet, shaping each portion into a 3" cake i nthe skillet. Cook 6 minutes or until golden brown, turning cakes carefully after 3 miutes. Remove cakes and keep warm. Repeat procedure with remaining oil and couscous mixture.
Recipe Source: Cooking Light April 1997, p. 186