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Feta & Spinach Couscous Patties
EatingWell Test Kitchen
“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.”
1 cup water
⅔ cup whole-wheat couscous
½ cup nonfat plain Greek yogurt
⅔ cup shredded seeded cucumber
¾ teaspoon garlic powder, divided
¼ teaspoon salt
¾ cup silken tofu
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
⅔ cup crumbled feta cheese
¼ cup snipped fresh dill
¼ cup minced red onion
½ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
4 cups sliced or torn green leaf lettuce
Grape tomatoes, halved, for garnish
1Bring water to a boil in a medium saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
2Combine yogurt, cucumber, ¼ teaspoon garlic powder and salt in a small bowl.
3Mash tofu with a fork in a large bowl. Add spinach, feta, dill, onion, pepper, the remaining ½ teaspoon garlic powder and the couscous; stir until well combined. Form into 8 patties, using about ½ cup for each.
4Place 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.