PREP: 20 minutes COOK: 4 minutes per batch STAND: 20 minutes OVEN: 200°F MAKES 4 servings
• 1⁄2 cup whole wheat couscous
• 2 tablespoons whole wheat flour
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1 egg
• 3⁄4 cup buttermilk or sour fat-free milk*
• 1 tablespoon canola oil
• 1 recipe Black Bean Salsa
• Nonstick cooking spray
1. In a medium bowl combine uncooked couscous, whole wheat flour, baking soda, and salt. In a small bowl beat egg with a fork. Stir in buttermilk and oil. Stir buttermilk mixture into couscous mixture. Let stand for 20 minutes (batter will thicken as it stands).
2. Meanwhile, prepare Black Bean Salsa; set aside. Preheat oven to 200°F.
3. Lightly coat an unheated griddle or large nonstick skillet with cooking spray. Preheat over medium heat. For each cake, spoon 2 slightly rounded tablespoons of the couscous batter onto the hot griddle or into the skillet; quickly spread to 31⁄2 -inch cakes. Cook about 4 minutes or until brown, turning once halfway through cooking or when bottoms are lightly brown and edges are slightly dry. Remove bean cakes from griddle or skillet. Keep warm in oven while cooking remaining cakes.
4. To serve, top couscous cakes with Black Bean Salsa.
PER SERVING: 270 cal., 6 g total fat (1 g sat. fat), 55 mg chol., 639 mg sodium, 46 g carb., 8 g fiber, 13 g pro.
Black Bean Salsa In a medium bowl stir together 3⁄4 cup frozen whole kernel corn, thawed; half of a 15-ounce can black beans (3⁄4 cup), rinsed and drained; 3⁄4 cup salsa; 1⁄2 cup chopped, peeled jicama; 1 tablespoon snipped fresh cilantro; 1 tablespoon lime juice; and 1⁄2 teaspoon ground cumin.
To make 3⁄4 cup sour fat-free milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 3⁄4 cup total liquid; stir. Let stand for 5 minutes before using.