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Dinner in 25 Minutes: Feta-Scallion Couscous Cakes

Winter salad

Adding warm components amplifies winter salads. In this light main course, with little effort, quick-cooking couscous is turned into crunchy disks that top a simple preparation of greens.

Feta-Scallion Couscous Cakes
With Tomato-Olive Salad

For the cakes:

1∕2 cup water

1∕3 cup uncooked whole-wheat couscous

3 scallions

1∕4 cup crumbled feta cheese

3 tablespoons egg substitute (may substitute 1 large egg)

1∕8 to 1∕4 teaspoon freshly ground black pepper

2 teaspoons olive oil

For the salad:

2 Campari or other small, vine-ripened tomatoes

6 pitted kalamata olives

leaves from 6 stems flat-leaf parsley

2 teaspoons red wine vinegar

1 teaspoon olive oil

1∕8 to 1∕4 teaspoon freshly ground black pepper

3 cups herb salad or mixed baby greens

To make the cakes: Bring the water to a boil in a small saucepan over high heat. Stir in the couscous; cover and remove from the heat. Let sit for 5 minutes, then uncover and fluff with a fork.

Meanwhile, finely chop the white and light-green parts of the scallions. Add to the couscous, along with the cheese, egg substitute and pepper (to taste), stirring until well incorporated. Grease a large nonstick skillet with nonstick cooking oil spray; place the skillet over medium-high heat. Add the 2 teaspoons of oil and swirl to coat the bottom of the skillet.

Divide the couscous mixture into 4 equal portions; they won’t hold together well, but they will firm up as they cook. Transfer to the skillet and flatten to a thickness of 1∕2 inch.

Coat the top of each cake with nonstick cooking spray. Cook for 2 minutes or until browned on the bottom, then turn over and cook for 2 minutes to brown the second side.

To make the salad: Coarsely chop the tomatoes. Finely chop the olives and parsley. Transfer to a medium bowl; add the vinegar, 1∕2 teaspoon of the oil and the pepper (to taste). Stir.

Rinse and spin-dry the greens, then place in a bowl. Drizzle with the remaining 1∕2 teaspoon of oil and toss to coat evenly. Divide the greens between 2 plates. Top each portion with 2 warm couscous cakes, then spoon the tomato-parsley mixture over the top.

Adapted from
“Cooking Light’s Big Book of
Salads,” edited by Shaun Chavis

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