Feta & Spinach Couscous Patties

Feta & Spinach Couscous Patties

5 Reviews
From: EatingWell Magazine, January/February 2012

Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup water
  • 2/3 cup whole-wheat couscous
  • 1/2 cup nonfat plain Greek yogurt
  • 2/3 cup shredded seeded cucumber
  • 3/4 teaspoon garlic powder, divided
  • 1/4 teaspoon salt
  • 3/4 cup silken tofu
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 2/3 cup crumbled feta cheese
  • 1/4 cup snipped fresh dill
  • 1/4 cup minced red onion
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cups sliced or torn green leaf lettuce
  • Grape tomatoes, halved, for garnish

Preparation

  • Active

  • Ready In

  1. Bring water to a boil in a medium saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
  2. Combine yogurt, cucumber, 1/4 teaspoon garlic powder and salt in a small bowl.
  3. Mash tofu with a fork in a large bowl. Add spinach, feta, dill, onion, pepper, the remaining 1/2 teaspoon garlic powder and the couscous; stir until well combined. Form into 8 patties, using about 1/2 cup for each.
  4. Place a baking sheet in the oven and preheat to the lowest setting. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 patties and cook, turning once, until lightly golden on both sides, about 6 minutes total. Transfer to the baking sheet. Repeat with the remaining oil and patties. Serve over lettuce, topped with the yogurt sauce and garnished with tomatoes, if desired.
  • Make Ahead Tip: Cover and refrigerate the yogurt sauce (Step 2) for up to 6 hours.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 317 calories; 14 g fat(5 g sat); 7 g fiber; 35 g carbohydrates; 16 g protein; 179 mcg folate; 22 mg cholesterol; 5 g sugars; 0 g added sugars; 12572 IU vitamin A; 7 mg vitamin C; 284 mg calcium; 3 mg iron; 445 mg sodium; 509 mg potassium
  • Nutrition Bonus: Vitamin A (252% daily value), Folate (45% dv), Calcium (28% dv), Magnesium (21% dv), Iron (19% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat, 2 fat

Reviews 5

August 24, 2014
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By: csl
I needed to add an egg (not vegan then) to help bind the mix, used fresh garlic in both the raita and in the patty mix and cooked the couscous in a chicken broth for added flavor. I didn't have spinach so used chopped frozen kale. Will probably make again because I often have these ingredients and it went together quickly. Pros: easy, tasty Cons: mix would not bind
April 14, 2012
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By: EatingWell User
Enjoyable I read other reviews before making this recipe and I certainly agree that if you intend on making 8 portions use a 1/3 cup measure (not level though). I used the frozen spinach squeezed dry as called for and the patties held together just fine. I did find that with using tofu they don't firm up as if you had used egg as a binder. I also used actual garlic in place of the garlic powder and salted the couscous water and the mixture prior to cooking and I found this recipe to have great flavor. Pros: Easy, fast, cheap, and tasty
February 14, 2012
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By: EatingWell User
An Eating Well FAIL! I believe I made the mistake of using fresh spinach instead of frozen and not chopping the spinach into small enough pieces. When I tried to assemble the patties and cook them on the skillet they simply fell apart. I then tried to make an fritatta with the patties, but I could not flip it over until the bottom was already burnt. I thought it tasted ok with a generous amount of yogurt sauce, but my hubby had one bit and ended up eating ramen noodles instead. To date, this is my only Eating Well disappointment. Pros: Yogurt sauce Was good. Cons: The Patties WOULD NOT stay together and as a crumbly mess they were rather dry.
January 31, 2012
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By: EatingWell User
I couldn't find fresh dill, so I used dry and added fresh oregano as well. The patties were a little bland, but I added a bit of salt and they were great. I agree with the previous review that the patties should be 1/3 cup to get 8. Also, mine didn't stick together well initially, but after hanging out in a low oven for a while they were fie.
January 12, 2012
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By: EatingWell User
Good, but could be improved This was a good recipe, but when I make it next time, I will make a add a bit more feta and tofu to enhance the flavor of the patties and increase the protein, and I will use fresh spinach, instead of frozen. And a couple notes: 1) if making 8 patties, each patty should be about 1/3 cup mixture, not 1/2 cup; 2) serving these with flatbread is delicious! Pros: Pretty quick, easy to fix ingredients ahead of time Cons: Lacked some flavor