Recipe - Couscous And Ricotta Cakes

2 One half cup Water
1 cup Uncooked couscous
1 cup Minced red onion
1 cup Minced red bell pepper
One half cup Minced green bell pepper

MINCE ALL ABOVE VERY FINE
2 Garlic cloves, minced
4 ounce Ricotta
One half cup All purpose flour
One half cup Egg substitute (I used
eggbeaters)
2 tablespoon Minced fresh parsley (I used
dried)
One fourth teaspoon Salt (I used a teaspoon)
One fourth teaspoon White pepper (I used 1/2
teaspoon black)

The recipe in Cooking Light April 1997 issue used Feta, so I would
substitute either Ricotta or maybe any soft soy cheese.

1. 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. In a nonstick pan
saute onion, peppers and garlic for 5 minutes until soft. Combine couscous,
onion mixture, cheese and remaining ingredients to a large bowl. Stir well.

2. In a nonstick an, place 1/3 cup couscous mixture shaping into a round
cake. Cook until golden brown.

I ate some cold the next day for lunch and they were delicious that way
too! Posted to fatfree digest V97 #045 by judy.mingram@West.Sun.COM (Judy
Mingram SunSoft) on Apr 2, 1997