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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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-Diabetic Friendly- Ingredients:
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock |
1 cup couscous |
1/2 cup minced red bell pepper |
1/3 cup minced green onion |
1/3 cup minced red onion |
1/4 cup minced black olive |
1 teaspoon minced garlic |
1 teaspoon dried oregano |
1 1/2 ounces reduced-fat feta cheese, crumbled |
2 large egg whites |
1 large egg |
2 tablespoons fresh lemon juice |
1/2 cup low-fat sour cream |
2 teaspoons chopped fresh dill |
1 teaspoon fresh lemon juice |
1/4 teaspoon minced garlic |
Directions:
1. Preheat oven to 425 degrees F.
2. Spray baking sheet with vegetable spray.
3. In a saucepan over high heat, bring stock to a boil.
4. Add couscous; remove from heat. Let stand, covered, for 5 minutes or until liquid is absorbed and grain is tender.
5. Fluff with a fork; set aside to cool.
6. 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.
7. Form each 1/3 cup mixture into a flat patty, squeezing together in your hands.
8. Place patties on prepared baking sheet.
9. Bake in preheated oven, turning at halfway point, for 20 minutes or until golden.
10. Sauce: In a bowl combine sour cream, dill, lemon juice and garlic.
11. Serve warm patties with sauce.
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