Photo of Edamame & couscous salad with feta by WW

Edamame & couscous salad with feta

Total Time
30 min
20 min
10 min
Switch out the ingredients in this recipe based on what you have on hand. You can use arugula instead of spinach, green beans instead of sugar snap peas, and cilantro or basil instead of mint.


Uncooked couscous

1 cup(s)

Vegetable broth

1 cup(s)

Shelled edamame

1½ cup(s), frozen

Sugar snap peas

6 oz, trimmed and halved lengthwise

Olive oil

3 tsp


6 medium, thinly sliced

Jalapeño pepper

1 medium, halved lengthwise, seeded, and thinly sliced

Harissa paste

2 tsp

Baby spinach

4 cup(s)

Fresh lime juice

1 Tbsp

Fresh mint leaves

2 Tbsp, chopped

Table salt

¼ tsp

Black pepper

¼ tsp

Crumbled feta cheese

¼ cup(s)


4 wedge(s)


  1. Cook couscous according to package directions, using vegetable broth instead of water (brands may vary on recommended amount of liquid). Fluff with fork and transfer to large bowl to cool slightly.
  2. Meanwhile, bring medium saucepan of water to boil. Add edamame and cook until tender, about 5 minutes. Stir in peas. Drain immediately and rinse under cold running water until cool. Drain again.
  3. Heat 2 tsp oil in large nonstick skillet over medium heat. Add scallions and jalapeño and cook until softened, about 2 minutes. Add harissa and cook, stirring constantly, until fragrant, 30 seconds. Remove skillet from heat. Stir in spinach just until slightly wilted. Add to couscous.
  4. Add remaining 1 tsp oil, lime juice, mint, salt, and pepper to couscous mixture and toss to combine. Sprinkle with feta and serve with lime wedges.
  5. Serving size: 1 cup salad and 1 tbsp feta