Edamame-Tabbouleh Salad

Edamame-Tabbouleh Salad

Dinner made ready in 20 minutes! Enjoy this edamame and couscous salad mixed with citrus and olive oil dressing – perfect if you love Mediterranean cuisine!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

Salad
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
Dressing
1
teaspoon grated lemon peel
2
tablespoons fresh lemon juice
1
teaspoon olive or canola oil
  1. Make couscous mix as directed on package, using water and 1 teaspoon oil.
  2. 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.
Makes 6 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
You can use leftover tabbouleh salad to create a quick and easy lunch. Just spread the inside of a pita bread pocket with hummus and fill with salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 160mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.