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

1. Bring water to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 10 minutes. Fluff with a fork. In a nonstick pan saute onion, peppers and garlic for 5 minutes until soft. Combine couscous, onion mixture, cheese and remaining ingredients to a large bowl. Stir well.

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

I ate some cold the next day for lunch and they were delicious that way too!

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