Couscous Edamame Salad
Per ServingCouscous Edamame Salad |
||
|---|---|---|
| Makes: 7 | ||
| Serving Size: 1 cup | ||
| Calories | 185 | |
| Fat | 7 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Fiber | 4 | g |
| Sugars | 2 | g |
| Cholesterol | 0 | mg |
| Sodium | 50 | mg |
| Potassium | 265 | mg |
| Protein | 6 | g |
| Phosphorus | 105 | mg |
| Choices: Starch 1.5, Total Fat 1.5 | ||
- Makes: 7
- Serving Size: 1 cup
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes
Ingredients
| 2 | cups | low-sodium vegetable broth |
| 1 | cup | dry whole wheat couscous |
| 1 | cup | shelled edamame, cooked according |
| to package directions, drained | ||
| 1 | cup | seeded and diced tomato (2 medium) |
| 1/2 | cup | seeded and diced cucumber |
| 1/2 | cup | chopped fresh mint leaves |
| 2 | scallions, minced (3 Tbsp.) | |
| 3 | Tbsp. | olive oil |
| 1 | Tbsp. | fresh lemon juice |
| 1 | Tbsp. | red wine vinegar |
| Freshly ground white pepper to taste |
Directions
- In a small saucepan, bring the vegetable broth to boiling. Add the couscous, turn off the heat, cover, and let stand for 5 to 10 minutes. Fluff the couscous with a fork and transfer to a bowl. Cool completely.
- Add the remaining ingredients to the couscous, mix well, cover, and refrigerate for 1 hour. Bring to room temperature to serve.
Featured Video: All About Edamame
