- 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 (click for How to Crumble Feta Cheese)
- canola oil
- salt and black pepper to taste
- Garlic Sauce for serving, optional
Bring water to a boil in a medium saucepan. Remove from heat.
Add couscous and salt, and give it a quick stir with a fork. Cover the saucepan and let it sit for 10-15 minutes. Then fluff with a fork and set aside.
In a small frying pan, heat 1-tablespoon oil over medium heat. Add the onions, garlic and bell peppers; sauté for 5 minutes.
Place couscous, eggs, wheat flour, onion mixture and crumbled feta cheese in a medium bowl; combine well. Season with salt and black pepper.
Heat 3 tablespoons oil in a small non-stick skillet over medium heat.
Place about 1/3 cup couscous mixture for each portions into skillet. Lightly press with a spatula to flatten to 1/2 inch.
Cook until lightly browned, turning cakes carefully (about 3-4 minutes each side). Add more oil during cooking if necessary.
Repeat procedure with remaining couscous mixture. Serve warm or cold either with <a href="https://www.cookingandcooking.com/recipe.php?recname=Garlic-Sauce"\" class="linkInLine" target="_blank">Garlic Sauce</a> or alone.