Edamame and couscous salad with feta
8
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Adding a few teaspoons of harissa paste to this couscous salad adds plenty of flavour and colour.
Ingredients
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
Harissa
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
Instructions
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.
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