Edamame and couscous salad with feta
vegetable stock cube
1 individual, to make 1 cup (250ml) liquid stock
1 cup(s), (190g)
1½ cup(s), (70g) frozen shelled variety
sugar snap peas
180 g, halved lengthwise
6 individual, thinly sliced
fresh green chilli
1 whole, long variety, deseeded, thinly sliced
baby spinach leaves
4 cup(s), (80g)
2 tbs, chopped
reduced fat feta cheese
¼ cup(s), (65g) crumbled
- 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.
- 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.
- 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.
- 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.