Tuesday, June 07, 2011

Feta and Green Onion Couscous Cakes Over Tomato-Olive Salad

Tonight I decided to make fancy grilled cheese sandwiches for myself. Taking a tip from Martha Stewart, I made pear and fontina on rye. Oh my gosh. This is amazing. I'm so happy.

Last night was pretty good too. We made these feta and green onion couscous cakes with green onions (and lettuce) from the farm. I can't wait to see what's in our bag of vegetables tomorrow because it makes me so happy! These were crazy easy to make and very good, but the tomato salad was ridiculous and didn't fit with the rest of the meal at all. It was like a stupid afterthought. I would make the cakes again, but not the stupid salad.


Feta and Green Onion Couscous Cakes Over Tomato-Olive Salad
Cooking Light, May 2009

"This recipe came about when I wanted to use up leftovers I had around the kitchen. It's a great way to highlight the flavor of fresh summer tomatoes." —Kathleen Kanen, Birmingham, Ala.

1/3 cup uncooked whole-wheat couscous
1/2 cup boiling water
1/4 cup crumbled feta cheese -- (1 ounce)
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

1. 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.

2. 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.

Servings: 2

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