I love couscous and any form. This recipe can be adapted to be served as an hors d’oeuvres made smaller or served on top of a salad. They are also delicious plain or served with marinara sauce.
Couscous Feta Cakes
Serves 12 (serving size: 2 cakes)
2 1/2 cups water
1 cup uncooked couscous
4 tsp olive oil, divided
1/2 cup minced green onion
1 cup minced red bell pepper
1/2 cup minced green bell pepper
2 garlic cloves, minced
1 cup (4 oz) crumbled feta cheese
1/2 cup all-purpose flour
2 Tbs minced fresh parsley
1/4 tsp salt
1/4 tsp white pepper
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.
Place 1 teaspoon oil in a heated skillet; add onion, bell peppers, and garlic; sauté 5 minutes.
Combine couscous, onion mixture, cheese, and remaining ingredients in a large bowl; stir well.
Place 1/2 teaspoon oil in skillet; heat to 375°. Place 1/3 cup couscous mixture for each of 4 portions into skillet, shaping each portion into a 3-inch cake in the skillet. Cook 6 minutes or until golden brown, turning cakes carefully after 3 minutes. Repeat procedure with remaining oil and couscous mixture.