Feta and Green Onion Couscous Over Tomato-Olive Salad

Recipe by Cooking Light-JUNE 2009---Kathleen Kanen, Birmingham, Alabama                             see Christina Meyer-JaxTastemaker in Residence for more tips on Foods that Make Your Heart Happy

1/3 cup uncooked whole-wheat couscous
1/2 cup boiling water 
1/4 cup (1 ounce) crumbled feta cheese 
3 Tbsp egg substitute 
2 Tbsp finely chopped green onions
1/8 tsp freshly ground black pepper 
2 tsp olive oil 
Cooking spray 

2/3 cup chopped seeded tomato 
2 Tbsp chopped pitted kalamata olives
2 Tbsp chopped fresh parsley
2 tsp red wine vinegar 
1/2 tsp olive oil 
1/8 tsp freshly ground black pepper 
3 cups gourmet salad greens 

Enhance Your Dishes with Swanson® Broth

  1. To prepare cakes, place couscous in a medium bowl; stir in 1/2 cup boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 cup couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2 inch. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
  2. To prepare salad, combine tomato and next 5 ingredients (through 1/8 teaspoon pepper). Arrange 1 1/2 cups greens on each of 2 plates. Top each serving with 1/2 cup tomato mixture; arrange 2 cakes over tomato mixture.

Cook's Note:
Kathleen Kanen, Birmingham, Alabama,
JUNE 2009