Yield: 2 servings

Ingredients

  • Cakes:
  1. 1/3 cup uncooked whole-wheat couscous
  2. 1/2 cup boiling water
  3. 1/4 cup (1 ounce) crumbled feta cheese
  4. 3 tablespoons egg substitute
  5. 2 tablespoons finely chopped green onions
  6. 1/8 teaspoon freshly ground black pepper
  7. 2 teaspoons olive oil
  8. Cooking spray
  • Salad:
  1. 2/3 cup chopped seeded tomato
  2. 2 tablespoons chopped pitted kalamata olives
  3. 2 tablespoons chopped fresh parsley
  4. 2 teaspoons red wine vinegar
  5. 1/2 teaspoon olive oil
  6. 1/8 teaspoon freshly ground black pepper
  7. 3 cups gourmet salad greens

Preparation

  1. To prepare cakes, place couscous in a medium bowl; stir in 1/2 cup boiling water.
  2. Cover and let stand 5 minutes or until liquid is absorbed.
  3. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper).
  4. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  5. Spoon about 1/3 cup couscous mixture into 4 mounds in pan.
  6. Lightly press with a spatula to flatten to 1/2 inch. Cook 2 minutes or until lightly browned.
  7. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
  8. To prepare salad, combine tomato and next 5 ingredients (through 1/8 teaspoon pepper).
  9. Arrange 1 1/2 cups greens on each of 2 plates.
  10. Top each serving with 1/2 cup tomato mixture; arrange 2 cakes over tomato mixture.

Source: Cooking Light