Feta And Green Onion Couscous Cakes Over Tomato-Olive Salad

• Cakes:
• 1/3 cup uncooked whole-wheat couscous
• 1/2 cup boiling water
• 1/4 cup (1 ounce) crumbled feta cheese
• 3 tablespoons egg substitute
• 2 tablespoons finely chopped green onions
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• Cooking spray
• Salad:
• 2/3 cup chopped seeded tomato
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons chopped fresh parsley
• 2 teaspoons red wine vinegar
• 1/2 teaspoon olive oil
• 1/8 teaspoon freshly ground black pepper
• 3 cups gourmet salad greens

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.

couscous, boiling water, feta cheese, egg substitute, green onions, freshly ground black pepper, olive oil, cooking spray, salad, tomato, olives, parsley, red wine vinegar, olive oil, freshly ground black pepper, gourmet salad greens

Taken from www.myrecipes.com/recipe/feta-green-onion-couscous-cakes-over-tomato-olive-salad (may not work)