Ingredients
1
package (5.8 oz) roasted garlic and olive oil couscous mix
1 1/4
cups water
1
teaspoon olive or canola oil
1
bag (10 oz) refrigerated fully cooked ready-to-eat shelled edamame (soybeans)
2
medium tomatoes, seeded, chopped (1 1/2 cups)
1
small cucumber, peeled, chopped (1 cup)
1/4
cup chopped fresh parsley
1
teaspoon grated lemon peel
2
tablespoons fresh lemon juice
1
teaspoon olive or canola oil
Preparation
Make couscous mix as directed on package, using water and 1 teaspoon oil.
In large bowl, mix couscous and remaining salad ingredients. In small bowl, mix dressing ingredients. Pour dressing over salad; mix well. Serve immediately, or cover and refrigerate until serving time.
