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Рецепт Couscous And Ricotta Cakes

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Ингредиенты

Cost per recipe $4.03 view details

Инструкции

  1. The recipe in Cooking Light April 1997 issue used Feta, so I would substitute either Ricotta or possibly maybe any soft soy cheese.
  2. 1. Bring water to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 10 min. Fluff with a fork. In a nonstick pan saute/fry onion, peppers and garlic for 5 min till soft. Combine couscous, onion mix, cheese and remaining ingredients to a large bowl. Stir well.
  3. 2. In a non-stick an, place 1/3 c. couscous mix shaping into a round cake. Cook till golden.
  4. I ate some cool the next day for lunch and they were delicious which way too!

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1463g
Calories 1306  
Calories from Fat 187 14%
Total Fat 21.32g 27%
Saturated Fat 10.64g 43%
Trans Fat 0.0g  
Cholesterol 59mg 20%
Sodium 969mg 40%
Potassium 1556mg 44%
Total Carbs 213.63g 57%
Dietary Fiber 16.2g 54%
Sugars 17.97g 12%
Protein 60.29g 96%
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