The only “cooking” you do is boiling water, and you do that in the microwave! If tomato couscous is unavailable, substitute whole wheat, spinach or plain couscous—all are equally delicious.
- 1 1/3 cups tomato couscous
- 1/4 cup extra virgin olive oil
- 2 red or green jalapeño chiles, seeded and minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 2 cloves garlic, crushed
- Sea salt or kosher salt to taste
- 1 8-oz. pkg. ready-to-eat fresh or frozen shelled edamame, thawed (1 1/2 cups)
- 11?2 pints cherry, grape and/or pear tomatoes
- 1 packed cup fresh mint leaves, coarsely chopped
- 6 thin scallions, thinly sliced
- 1 lemon for zest and juice
- 6 oz. crumbled feta cheese or soy feta (about 1 cup)
- Tender lettuce leaves
- Oil-cured olives, optional garnish
- Combine couscous, 1 Tbs. oil, jalapeños, cumin, coriander, garlic and salt to taste in large bowl; whisk together until couscous is evenly coated. Scatter edamame on top, and pour on 2 cups boiling water. Cover bowl with plastic wrap. Let stand 5 minutes, until water is absorbed. Uncover bowl, fluff mixture with fork and cool completely.
- Meanwhile, quarter large and halve small tomatoes, and put in large bowl. Add mint and scallions. Grate about 1 1/2 tsp. zest from lemon on top.
- Add cooled couscous mixture to tomato mixture with remaining 3 Tbs. oil, juice of half lemon, or to taste, and salt to taste; toss to combine. Add feta, and gently toss to combine.
- Line 6 plates with lettuce leaves, and top with salad. Garnish with olives, if using, and serve.
- Serving Size: SERVES 6
- Calories: 410
- Carbohydrate Content: 46 g
- Cholesterol Content: 25 mg
- Fat Content: 18 g
- Fiber Content: 9 g
- Protein Content: 17 g
- Saturated Fat Content: 6 g
- Sodium Content: 380 mg
- Sugar Content: 4 g