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Edamame and couscous salad with feta

Edamame and couscous salad with feta

Total Time
25 min
15 min
10 min
Adding a few teaspoons of harissa paste to this couscous salad adds plenty of flavour and colour.


Vegetable stock cube

1 individual, to make 1 cup (250ml) liquid stock

Dry couscous

1 cup(s), (190g)

Edamame beans

1½ cup(s), (70g) frozen shelled variety

Sugar snap peas

180 g, halved lengthwise

Olive oil

3 tsp

Green shallot(s)

6 individual, thinly sliced

Fresh green chilli

1 whole, long variety, deseeded, thinly sliced


2 tsp

Baby spinach

4 cup(s), (80g)

Lime juice

1 tbs

Fresh mint

2 tbs, chopped

Reduced fat feta cheese

¼ cup(s), (65g) crumbled


  1. Bring stock to the boil in a saucepan. Add couscous. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Transfer to a large bowl to cool.
  2. Meanwhile, cook edamame in a saucepan of boiling water for 2-3 minutes or until bright green and tender. Add sugar snap peas for last 30 seconds of cooking. Drain. Refresh under cold water. Drain.
  3. Heat 2 teaspoons oil in saucepan over medium heat. Cook shallots and chilli, stirring, for 2 minutes or until softened. Add harissa and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Stir in spinach until slightly wilted. Add to couscous.
  4. Add remaining 1 teaspoon oil, lime juice and mint to couscous mixture and toss to combine. Season with salt and pepper. Sprinkle with feta to serve.