In a medium saucepan, bring water to a boil. Add salt. Remove from heat. Add couscous and give it a quick stir with a fork. Cover the saucepan and let it sit for 10-15 minutes. Remove the lid and fluff with a fork. Set aside.
In a small frying pan, heat 1-tablespoon canola oil over medium heat. Add the onions, garlic and bell peppers; saute for 5 minutes.
Place couscous, eggs, wheat flour, onion mixture and crumbled feta cheese in a medium bowl; combine well. Season with salt and black pepper.
Heat 3 tablespoons oil in a small non-stick skillet over medium heat. Place about 1/3 cup couscous mixture for each portions into skillet. Lightly press with a spatula to flatten to 1/2 inch.
Cook until lightly browned, turning cakes carefully (about 3-4 minutes each side). Add more oil during cooking if necessary.
Repeat procedure with remaining couscous mixture. Serve warm or cold.