Feta-Scallion Couscous Cakes With Tomato-Olive Salad Recipe - (4.9/5)

Ingredients

• For the cakes
• 1/2 cup water
• 1/3 cup uncooked whole-wheat couscous (may substitute quick-cooking couscous; see headnote)
• 3 scallions
• 1/4 cup crumbled feta cheese
• 3 tablespoons egg substitute (may substitute 1 large egg)
• 1/8 to 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• For the salad
• 2 Campari or small, vine-ripened tomatoes (about 5 ounces total)
• 6 pitted kalamata olives
• Leaves from 6 stems flat-leaf parsley
• 2 teaspoons red wine vinegar
• 1 teaspoon olive oil
• 3 cups herb salad or baby mixed greens