There are some words that are just plain cool. You know, the ones that roll off your tongue and are fun to write in cursive. Ironically two pretty cool words found their way into this Couscous and Edamame Salad.
Couscous has been a part of mediterranean cooking for centuries. The tiny little grains make a light, but hearty addition to a meal. Edamame is in the soybean family and is a good source of protein and fiber, according to WHFoods. Together in this salad, they make a great combination of texture and flavor.
I love the chewy, salty, crunchy and chilled elements of ingredients in this salad. It would be great to take on a picnic or enjoy as a light lunch. If you’re looking to fill up even more you could add some chicken or tuna! I added beets for more color and flavor, but the salad tastes great either way.
Couscous and Edamame Summer Salad
- 1 box of cooked couscous (according to package directions)
- 1 1/2 cups cooked edamame
- 1 cup canned corn
- 1 15 oz. can garbanzo beans
- 2 green onions, chopped fine
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts*
- For Vinaigrette:
- 1/4 cup white wine vinegar
- 2 tablespoons honey
- Juice of 1 lemon
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
For the salad: Cook couscous according to package directions. Fluff and let cool. In a separate bowl add cooled couscous, edamame, corn, garbanzo beans, green onions, cranberries, feta and pine nuts.
For the vinaigrette: In a small bowl, combine the vinegar, honey, lemon, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
*To toast the pine nuts, heat small skillet to medium heat. Add pine nuts and shimmy in pan until light golden brown. This happens quickly so don’t go anywhere!
Love food. Love self. Love life.