Feb 022015
 

Feta & Spinach Couscous Patties
 
Ingredients
  • 1 cup water
  • ⅔ cup whole-wheat couscous
  • ½ cup nonfat plain Greek yogurt
  • ⅔ cup shredded seeded cucumber
  • ¾ teaspoon garlic powder, divided
  • ¼ teaspoon salt
  • ¾ cup silken tofu
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • ⅔ cup crumbled feta cheese
  • ¼ cup snipped fresh dill
  • ¼ cup minced red onion
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cups sliced or torn green leaf lettuce
  • Grape tomatoes, halved, for garnish
Instructions
  1. Bring water to a boil in a medium saucepan.
  2. Stir in couscous, cover and remove from the heat.
  3. Let stand for 5 minutes.
  4. Combine yogurt, cucumber, ¼ teaspoon garlic powder and salt in a small bowl.
  5. Mash tofu with a fork in a large bowl.
  6. Add spinach, feta, dill, onion, pepper, the remaining ½ teaspoon garlic powder and the couscous; stir until well combined.
  7. Form into 8 patties, using about ½ cup for each.
  8. Place a baking sheet in the oven and preheat to the lowest setting.
  9. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  10. Add 4 patties and cook, turning once, until lightly golden on both sides, about 6 minutes total. Transfer to the baking sheet.
  11. Repeat with the remaining oil and patties.
  12. Serve over lettuce, topped with the yogurt sauce and garnished with tomatoes, if desired.

 

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