This bright salad will make sure you know that spring has sprung. It's very fast to prepare and ideal for picnic-type gatherings. You'll be surprised how many people ask you for the recipe!
1 cup dry whole wheat couscous
Juice of 2 medium lemons
1/4 cup olive oil
1/4 cup white wine or rice vinegar
1/2 teaspoon salt
2 tablespoons lemon zest (use lemons above)
2 cups (10 ounces) fresh or frozen shelled edamame beans
1/2 cup finely diced mint
3/4 cup crumbled feta cheese
Bring 1 cup of water to boil and then remove from heat. Stir in dry couscous and cover with a lid. Allow to sit for 7 minutes, then remove lid and fluff couscous with a fork.
Whisk together lemon juice, olive oil, vinegar, and salt. Remember to zest lemon first for the next step.
Once couscous has cooled to room temperature, toss in zest, edamame, mint, feta, and dressing.
Serve cold or at room temperature.