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Receta Couscous And Ricotta Cakes
by Global Cookbook

Couscous And Ricotta Cakes
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Ingredientes

  • 2 1/2 c. Water
  • 1 c. Uncooked couscous
  • 1 c. Chopped red onion
  • 1 c. Chopped red bell pepper
  • 1/2 c. Chopped green bell pepper
  • 2 x Garlic cloves, chopped
  • 4 ounce Ricotta
  • 1/2 c. All purpose flour
  • 1/2 c. Egg substitute (I used eggbeaters)
  • 2 Tbsp. Chopped fresh parsley (I used dry)
  • 1/4 tsp Salt (I used a tsp.)
  • 1/4 tsp White pepper (I used 1/2 tsp. black)

Direcciones

  1. The recipe in Cooking Light April 1997 issue used Feta, so I would substitute either Ricotta or possibly maybe any soft soy cheese.
  2. Bring water to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 10 min. Fluff with a fork. In a nonstick pan saute/fry onion, peppers and garlic for 5 min till soft. Combine couscous, onion mix, cheese and remaining ingredients to a large bowl. Stir well.
  3. In a non-stick an, place 1/3 c. couscous mix shaping into a round cake. Cook till golden.
  4. I ate some cool the next day for lunch and they were delicious which way too!