Feta And Green Onion Couscous Cakes Over Tomato Olive Salad Recipes

FETA AND GREEN ONION COUSCOUS CAKES OVER TOMATO-OLIVE SALAD

FETA AND GREEN ONION COUSCOUS CAKES OVER TOMATO-OLIVE SALAD image

Categories Pasta

Yield 2 servings

Number Of Ingredients 17

Ingredients

Cakes:
1/3 cup uncooked whole-wheat couscous
1/2 cup boiling water
1/4 cup (1 ounce) crumbled feta cheese
3 tablespoons egg substitute
2 tablespoons finely chopped green onions
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
Cooking spray
Salad:
2/3 cup chopped seeded tomato
2 tablespoons chopped pitted kalamata olives
2 tablespoons chopped fresh parsley
2 teaspoons red wine vinegar
1/2 teaspoon olive oil
1/8 teaspoon freshly ground black pepper
3 cups gourmet salad greens

Steps:

To prepare cakes, place couscous in a medium bowl; stir in 1/2 cup boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 cup couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2 inch. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated. 2. To prepare salad, combine tomato and next 5 ingredients (through 1/8 teaspoon pepper). Arrange 1 1/2 cups greens on each of 2 plates. Top each serving with 1/2 cup tomato mixture; arrange 2 cakes over tomato mixture.

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