Feta and Green Onion Couscous Cakes over Tomato-Olive Salad
You can never have too many side dish recipes, so give Fetan and Green Onion Couscous Cakes over Tomato-Olive Salad a try. One serving contains 273 calories, 11g of protein, and 10g of fat. This recipe serves 2. Head to the store and pick up wine vinegar, tomato, egg substitute, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
To prepare cakes, place couscous in a medium bowl; stir in 1/2 cup boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly.
Add cheese and the next 3 ingredients (through pepper).
Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 cup couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2 inch. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
To prepare salad, combine tomato and next 5 ingredients (through 1/8 teaspoon pepper). Arrange 1 1/2 cups greens on each of 2 plates. Top each serving with 1/2 cup tomato mixture; arrange 2 cakes over tomato mixture.