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 min
  • Total Time 20 min
  • Servings 6

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
20%;
Calcium
4%;
Iron
6%;
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.