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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.
- 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