Title: Couscous and Ricotta Cakes
Categories: None
Yield: 1 Servings

2 1/2 c Water
1 c Uncooked couscous
1 c Minced red onion
1 c Minced red bell pepper
1/2 c Minced green bell pepper

-------------------------MINCE ALL ABOVE VERY FINE-------------------------
2 Garlic cloves, minced
4 oz Ricotta
1/2 c All purpose flour
1/2 c Egg substitute (I used
-eggbeaters)
2 tb Minced fresh parsley (I used
-dried)
1/4 ts Salt (I used a teaspoon)
1/4 ts 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 non-stick 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