This is a wonderfully versatile salad that you can make with whatever ingredients you have on hand. Use arugula instead of spinach for example or green beans instead of the sugar snap peas or even basil instead of the cilantro. The recipe serves 4 and if you have leftovers they are good for lunch the following day! I have never tried adding couscous to a salad before but this edamame and couscous salad changed my mind! Couscous is a great addition to a salad!
Edamame and Couscous Salad with Feta
1 cup couscous
1 cup vegetable broth
1 ½ cups frozen shelled edamame
6 ounces of sugar snap peas, trimmed and halved lengthwise
3 Tbsp. olive oil
6 scallions, thinly sliced
1 jalapeno pepper, havled lengthwise, seeded and thinly sliced
2 tsp. Harissa spice
4 cups spinach
2 Tbsp. chopped fresh mint
¼ tsp. Salt
¼ tsp. Pepper
¼ cup crumbled feta
Cook the couscous according to the package directions, using vegetable broth instead of water. Fluff with a fork and transfer to a large bowl to cool slightly.
Meanwhile bring a pan of water to a boil. Add the edamame and cook until tender, avout 5 minutes. Stir in the peas. Drain immediately and rinse under cold water until cool. Drain again.
Heat 2 tsp. of the olive oil in a large nonstick pan over medium heat. Add the scallions and jalapeno pepper and cook until softened, about 2 minutes. Add the harissa spice and cook until fragrant, about 30 seconds. Remove from heat and stir in the spinach, just until slightly wilted. Add to couscous.
Add the remaining 1 tsp. of olive oil, lime juice, mint, salt and pepper to the couscous mixture and toss to combine. Sprinkle with the feta and serve with lime wedges.