**Couscous Feta Cakes** 1 cup (about 170 g) uncooked couscous 2 1/2 cups water 1 cup green bell pepper, minced 1 cup red bell pepper, minced 2 garlic cloves, minced 1/2 cup onion, minced 2 eggs 1/4 cup wheat flour or all-purpose flour 1 cup (about 120 g) crumbled feta cheese (find the How to Crumble Feta under the Tips on How to... section) canola oil salt and black pepper to taste
Couscous Patties Heat 1 1/4 cup chicken broth and 3 chopped green onions in 1-quart pan, to boil. Stir in 1 cup couscous. Cover; let stand 5 minutes. Stir in 1/3 cup grated Parmesan, 2 tablespoons bread crumbs, 1 egg, 1 teaspoon chopped oregano, and 1/8 teaspoon each salt and pepper. Shape into 8 patties; coat with 2 tablespoons bread crumbs. Yum!
**Couscous Cakes** Yield: 10 cakes - 1 cup water - 4 tablespoons olive oil, divided - ¾ cup couscous - ½ cup dried cranberries - ¼ cup sliced almonds, toasted - ¼ cup chopped scallions - ¼ chopped cilantro - ½ cup crumbled feta cheese - ½ cup orange juice - Zest from 1 lemon - Salt and pepper to taste - 2 tablespoons all-purpose flour - 1 egg, beaten
Couscous Galette: This big, cheesy couscous cake is a wonderful way to use up leftovers, but it’s so good and fast you’ll want to make it with fresh couscous, too. Grace Parisi sometimes adds whatever roasted vegetables she has on hand, such as sweet potatoes, carrots or asparagus; or she might top the galette with fried eggs for breakfast.