Another winner from Eating Well! This also works as a great salad if you dont want to fry it up into patties.
1 c water
2/3 c whole-wheat couscous
1/2 c nonfat plain Greek yogurt
2/3 c shredded seeded cucumber
3/4 tsp garlic powder, divided
1/4 tsp salt
3/4 c silken tofu
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2/3 c crumbled feta cheese
1/4 c snipped fresh dill
1/4 c minced red onion
2 TBSP olive oil
4 c lettuce
Bring water to a boil in a medium saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
Combine yogurt, cucumber, 1/4 tsp garlic powder and salt in a small bowl.
Mash tofu with a fork in a large bowl. Add spinach, feta, dill, onion, pepper, the remaining 1/2 tsp garlic powder and the couscous; stir until well combined. Form into 8 patties, using about 1/2 cup for each.
Heat 1 TBSP 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. Serve over lettuce, topped with the yogurt sauce and garnished with tomatoes.