What a busy week this has been! I feel like I’ve hardly had time to eat! Lucky for me I got to have dinner at my parents house this weekend where my mom and I made these Feta Couscous Cakes with Tomato Olive Salad. It was probably the first real meal I’ve had all week. This recipe makes 8 cakes.
2/3 cup couscous
1 cup boiling water
1/2 cup crumbled feta cheese
4 tbs finely chopped green onions (scallions)
1/4 tsp pepper
1/2 tsp salt
1 1/2 cup seeded and chopped tomatoes
4 tbs pitted and sliced kalamata and green olives
4 tbs chopped fresh parsley
4 tsp red wine vinegar
1 tsp olive oil
1/4 tsp pepper
1 can chickpeas, rinsed
5 cups of mixed greens (we used romaine, arugula, and radicchio)
Start by preparing the couscous cakes.
Boil the water and remove from heat. Stir in the couscous, cover, and let stand for 5 minutes or until all the water is absorbed. Fluff the couscous with a fork and let cool.
Chop up the green onions and crumble the feta cheese.
Next, beat the eggs in a medium sized bowl and gently stir in the green onions, feta, salt, and pepper.
Begin making the salad while the couscous cools. It’s important that it is not warm as it could cook the eggs.
Chop up the olives, tomatoes, and parsley. Mix them together with the red wine vinegar, olive oil, and pepper.
Toss together the salad greens and chickpeas.
Gently add the cooled couscous to the egg mixture.
Divide the couscous mixture into 8 equal servings. Form the cakes on wax paper by using a hamburger press or the back of a spatula.
Heat skillet over medium-high heat and lightly grease with olive oil.
Place couscous cakes on the skillet and cook for about 2 minutes or until slightly browned. Lightly coat the tops of cakes with more olive oil before flipping. Cook for 2 more minutes or until heated through.
Create a bed of salad greens on a plate, followed by the feta couscous cakes, and top with the tomato olive salad. Enjoy!