FETA-SCALLION COUSCOUS CAKES WITH TOMATO-OLIVE SALAD RECIPE - (4.9/5)
Provided by asally04
Number Of Ingredients 16
Steps:
- For the cakes: Bring the water to a boil in a small saucepan over high heat. Stir in the couscous; cover and remove from the heat. Let sit for 5 minutes, then uncover and fluff with a fork. Meanwhile, finely chop the white and light-green parts of the scallions. Stir into the couscous, along with the cheese, egg substitute and pepper (to taste), until well incorporated. The mixture should be moist and a bit loose. Grease a large nonstick skillet with nonstick cooking oil spray; place the skillet over medium-high heat. Add the 2 teaspoons of oil and swirl to coat the bottom of the skillet. Divide the couscous mixture into 4 equal portions; they won't hold together well, but they will firm up as they cook. Transfer to the skillet and use a spatula to flatten them to a thickness of 1/2 inch. Coat the tops of the cakes with nonstick cooking oil spray. Cook for 2 minutes or until lightly browned on the bottoms, then carefully turn over the cakes and cook for 2 minutes to brown lightly on the second sides. Turn off the heat. For the salad: Coarsely chop the tomatoes, leaving as much of the seeds behind as possible. Finely chop the olives and parsley; combining them is okay. Transfer those three ingredients to a medium bowl; add the vinegar, 1/2 teaspoon of the oil and the pepper (to taste), stirring to incorporate. Rinse and spin-dry the greens, then place in a bowl. Drizzle with the remaining 1/2 teaspoon of oil and toss to coat evenly. Divide the greens between individual plates. Top each portion with 2 warm couscous cakes, then spoon the tomato-parsley mixture evenly over the cakes. Serve right away.
COUSCOUS FETA SALAD
The combination of feta cheese, black olives, and ripe tomatoes gives this recipe a delicious Mediterranean cuisine flavor. adopted from Caring 4 Cancer Recipes time does not include chilling time
Provided by Chef1MOM-Connie
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine couscous, ½ tablespoon olive oil, minced chili, cumin, coriander, and garlic and edamame in a bowl.
- Add two cups boiling water to mixture, cover, and let stand 5 minutes, until water is absorbed.
- While couscous mixture is absorbing water, combine halved tomatoes, mint or basil leaves, scallions, and lemon juice in a separate bowl.
- Combine cooled couscous mixture with tomato mixture, add remaining olive oil, and mix.
- Add feta cheese and gently mix to combine.
- Garnish with black olives, if desired.
- Add salt and pepper to taste and enjoy!
Nutrition Facts : Calories 377.4, Fat 13.2, SaturatedFat 3.7, Cholesterol 14.8, Sodium 214.6, Carbohydrate 49.1, Fiber 7.9, Sugar 3.8, Protein 18.2
FETA, TOMATO, BASIL AND OLIVE SALAD
A very quick and simple salad I threw together when I couldn't find any greens in the fridge. It turned out delicious. In truth, amounts are guesstimates, dependent on what you have in your fridge!
Provided by Luschka
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cube the Feta.
- Quarter the cherry tomatoes.
- Slice the olives.
- Chop the basil.
- Mix in a mixing bowl.
- Sprinkle with olive oil.
- salt and pepper to taste.
- If possible, let it stand for 15 minutes to an hour or so before serving, but its great either way!
COUSCOUS WITH FETA 'N' TOMATOES
This light and lovely side dish features a great blend of tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap. -Josephine Piro of Easton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; let stand, covered, for 5 minutes or until broth is absorbed., Drain and chop tomatoes; add to couscous. Gently stir in the remaining ingredients. Serve warm or chilled.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 481mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
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