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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.
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g