Feta and Green Onion Couscous Cakes over Tomato-Olive Salad

This is an incredible recipe, one that had to make the blog. Easy and delicious – I can’t wait to make it again. The tomato olive salad really complimented the cakes. I got this recipe from Cooking Light, June 2009.

feta couscous cakes2



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

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


To prepare cakes:

  1. Place couscous in a medium bowl
  2. Stir in 1/2 cup boiling water.
  3. Cover and let stand 5 minutes or until liquid is absorbed.
  4. Fluff with a fork and cool slightly.
  5. Add cheese and the next 3 ingredients (through pepper).
  6. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  7. Spoon about 1/3 cup couscous mixture into 4 mounds in pan.
  8. Lightly press with a spatula to flatten to 1/2 inch.
  9. Cook 2 minutes or until lightly browned.
  10. Coat tops of cakes with cooking spray.
  11. Carefully turn cakes over; cook 2 minutes or until heated.

To prepare salad:

  1. Combine tomato and next 5 ingredients (through 1/8 teaspoon pepper).
  2. Arrange 1 1/2 cups greens on each of 2 plates.
  3. Top each serving with 1/2 cup tomato mixture.
  4. Arrange 2 cakes over tomato mixture.


Nutritional Information:
Calories 289
Fat 14 g
Satfat 3.6 g
Monofat 8.1 g
Polyfat 1.8 g
Protein 10.7 g
Carbohydrate 30.6 g
Fiber 4.4 g
Cholesterol 13 mg
Iron 2.7 mg
Sodium 478 mg
Calcium 154 mg