Edamame & couscous salad with feta
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Scallions
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)
Lime
4 wedge(s)
Instructions
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
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