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Prep 20min
Total20min
Servings4
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Ingredients
Salad
1/2
cup uncooked whole wheat couscous
1 1/2
cups water
1/4
teaspoon salt
1
can (15 oz) Chickpeas or garbanzo beans, drained, rinsed
1
can (14.5 oz) diced tomatoes and green chiles, undrained
1/2
cup frozen shelled edamame (soybeans) (from 12-oz bag) or lima beans (from 9-oz bag), thawed
2
tablespoons chopped fresh cilantro
Green bell peppers, halved, if desired
Dressing
3
tablespoons olive oil
1
teaspoon ground coriander
1/2
teaspoon ground cumin
1/2
teaspoon ground cinnamon
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Steps
1
Cook couscous in water with 1/4 teaspoon salt as directed on package.
2
Meanwhile, in medium bowl, mix Chickpeas, tomatoes, soybeans and cilantro. In small bowl, mix dressing ingredients until well blended.
3
Add cooked couscous to salad; mix well. Pour dressing over salad; stir gently to mix. Spoon salad mixture into halved bell peppers. Serve immediately, or cover and refrigerate until serving time.
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Edamame is the Japanese name for fresh green soybeans—tasty, bright little green gems that are high in protein. You can buy them frozen, usually in their fuzzy green pods.
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