The best delicious Couscous And Ricotta Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Couscous And Ricotta Cakes recipe today!
Hello my friends, this Couscous And Ricotta Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Couscous And Ricotta Cakes is amazingly delicious, and addictive, everyone will be asking for more Couscous And Ricotta Cakes.
What Makes This Couscous And Ricotta Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Couscous And Ricotta Cakes.
Ready to make this Couscous And Ricotta Cakes Recipe? Let’s do it!
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2 1/2 c Water
1 c Uncooked couscous
1 c Minced red onion
1 c Minced red bell pepper
1/2 c Minced green bell pepper
-MINCE ALL ABOVE VERY FINE-
2 Garlic cloves, minced
4 oz Ricotta
1/2 c All purpose flour
1/2 c Egg substitute (I used
-eggbeaters)
2 tb Minced fresh parsley (I used
-dried)
1/4 ts Salt (I used a teaspoon)
1/4 ts White pepper (I used 1/2
-teaspoon black)
The recipe in Cooking Light April 1997 issue used Feta, so I would
substitute either Ricotta or maybe any soft soy cheese.
1. 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. In a nonstick pan
saute onion, peppers and garlic for 5 minutes until soft. Combine couscous,
onion mixture, cheese and remaining ingredients to a large bowl. Stir well.
2. In a non-stick an, place 1/3 cup couscous mixture shaping into a round
cake. Cook until golden brown.
I ate some cold the next day for lunch and they were delicious that way
too!
Yields
1 Servings
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