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Feta & Spinach Couscous Patties

  • 40 m
  • 40 m
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


  • 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, ¼ 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 ½ teaspoon garlic powder and the couscous; stir until well combined. Form into 8 patties, using about ½ 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.
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