-MINCE ALL ABOVE VERY HUNKY-DORY-
2 Garlic cloves, minced
4 oz Ricotta
1/2 c All purpose flour
1/2 c Egg backup (I used
-eggbeaters)
2 tb Minced fresh parsley (I used
-dried)
1/4 ts Saltiness (I used a teaspoonful)
1/4 ts White peppercorn (I used 1/2
-teaspoon nigrify)

The recipe in Cooking Light April 1997 issue used Feta, so I would
substitute either Ricotta or maybe any soft soy cheeseflower.

1. Bring water to a boil in a small saucepan; stir in couscous. Remove from
passion; cover and let viewpoint 10 proceedings. Fluff with a forking. In a nonstick pan
saute onion, peppers and garlic for 5 minutes until subdued. Combine couscous,
onion assortment, cheese and remaining ingredients to a large stadium. Stir good.

2. In a non-stick an, post 1/3 cup couscous mixture shaping into a round
patty. Cook until golden brown.