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Feta and Green Onion Couscous Cakes over Tomato-Olive Salad
Serves 2


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

2. Fluff with a fork. Cool slightly.

3. 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.

4. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.

5. 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.
Nutritional Facts

Calories 289 | Fat 14 Grams
Saturated fat 3.6 Grams| Monosaturated fat 8.1 Grams
Polyunsaturated fat 1.8 Grams | Protein 10.7 Grams
Carbohydrate 30.6 Grams | Fiber 4.4 Grams
Cholesterol 13 Milligrams | Iron 2.7 Milligrams
Sodium 478 Milligrams | Calcium 154 Milligrams

Click Here  to Download this recipe as a .pdf

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