Tomato Whole Wheat Couscous Cakes

Four tomato whole wheat couscous cakes on a bed of lettuce


  • 1/2 cup water
  • 1/3 cup uncooked BOB'S RED MILL Durham wheat
    golden couscous
  • 5 chives, chopped
  • 1 small tomato, diced
  • 1/4 cup or less Feta cheese, crumbled
  • 1 egg, beaten
  • pepper to taste


In medium pot, bring water to a boil. Add couscous. Cover and remove from heat. Let sit for 5 minutes. Uncover and stir gently. Add remaining ingredients and stir until blended. In skillet, heat olive oil. Divide couscous mixture into 4 portions. Place round portions in medium hot skillet and fry on each side until golden brown.

Serves 3 to 4.