Date: Wed, 2 Apr 1997 16:13:21 -0800
From: judy.mingram@West.Sun.COM (Judy Mingram - SunSoft)
Couscous and Ricotta Cakes
Adapted from the recipe in Cooking Light April 1997 issue
2 1/2 cups water
1 cup uncooked couscous
1 cup minced red onion
1 cup minced red bell pepper
1/2 cup minced green bell pepper
(mince all these very fine)
2 garlic cloves, minced
4 ounces nonfat Ricotta
1/2 cup all purpose flour
1/2 cup egg substitute (I used eggbeaters)
2 tablespoons minced fresh parsley (I used dried)
1/4 teaspoon salt (I used a teaspoon)
1/4 teaspoon white pepper (I used 1/2 teaspoon black)
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