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Edamame-Tabbouleh Salad

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  • Prep 20 min
  • Total 20 min
  • Servings 6
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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!
Updated Oct 1, 2010
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

110 Calories, 3g Total Fat, 5g Protein, 15g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
220mg
6%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
9%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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