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    Couscous and Ricotta Cakes


    Source of Recipe


    Cooking Light April 1997

    List of Ingredients





    2 1/2 cups water
    1 cup uncooked couscous
    1 cup finely minced red onion
    1 cup finely minced red bell pepper
    1/2 cup finely minced green bell pepper
    2 cloves garlic, minced
    4 ounces nonfat ricotta cheese
    1/2 cup flour
    1/2 cup egg substitute
    2 tablespoons minced fresh parsley
    1/4 teaspoon salt, or to taste
    1/4 teaspoon white pepper

    Recipe



    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. In a non-stick an, place 1/3 cup couscous mixture shaping into around cake. Cook until golden brown.
 

 

 

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