Bring water to a boil in a medium saucepan. Remove from heat.

Add couscous and salt, and give it a quick stir with a fork. Cover the saucepan and let it sit for 10-15 minutes. Then fluff with a fork and set aside.

In a small frying pan, heat 1-tablespoon oil over medium heat. Add the onions, garlic and bell peppers; sauté 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 either with Garlic Sauce or alone.