Greek Couscous Cakes Food

GREEK COUSCOUS

Steps:

• Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
• In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

GREEK COUSCOUS

Steps:

• Add the tomatoes, half of the onion and the water to a small bowl and heat in the microwave until boiling. Add the salt and couscous, stir and cover for 5 minutes.
• Fluff couscous with a fork then add remaining onion, black olives, feta, basil, Greek salad dressing, and garlic.

COUSCOUS CAKES

Steps:

• In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
• In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
• Serve the couscous cakes with mango chutney.

GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE

Steps:

• Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
• Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
• Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
• Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
• Plate marinated feta and serve dressed salad over top.

KITTENCAL'S GREEK COUSCOUS

Steps:

• Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
• Fluff with a fork.
• Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
• Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
• Pour over the couscous mixture, tossing gently to coat.
• Season with black pepper and salt.

GREEK COUSCOUS CAKES

Steps:

• Preheat oven to 425 degrees F.
• Spray baking sheet with vegetable spray.
• In a saucepan over high heat, bring stock to a boil.
• Add couscous; remove from heat. Let stand, covered, for 5 minutes or until liquid is absorbed and grain is tender.
• Fluff with a fork; set aside to cool.
• In a bowl combine cooled couscous, red peppers, green onions, red onions, black olives, garlic, oregano, feta cheese, egg whites, whole egg and lemon juice.
• Form each 1/3 cup mixture into a flat patty, squeezing together in your hands.
• Place patties on prepared baking sheet.
• Bake in preheated oven, turning at halfway point, for 20 minutes or until golden.
• Sauce: In a bowl combine sour cream, dill, lemon juice and garlic.
• Serve warm patties with sauce.