Middle Eastern Couscous Salad with Feta and Mint
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 ⅓ cups tomato couscous
¼ cup extra virgin olive oil
2 red or green jalapeno chiles, seeded and minced
1 tsp. ground cumin
1 tsp. ground coriander
2 cloves garlic, crushed
1 8-oz. pkg. ready-to-eat fresh or frozen shelled edamame, thawed (1 ½ cups)
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)
- 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.