Edamame, Tomato & Carrot Couscous Salad
Author: 
Recipe type: Salad, Side dish
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves:: 4 C
 
Don't be fooled by how easy this is to make! It's so delicious!
Ingredients:
  • Salad Ingredients:
  • 1 C Edamame, frozen
  • 1 T Water
  • 1 C Couscous, uncooked
  • 1 C Shredded Carrots
  • ½ C Grape Tomatoes, Sliced in half lengthwise
  • ½ C Feta Cheese, crumbled
  • 2 t Shallot, finely minced
  • ½ t Kosher sea salt
  • ¼ t Freshly ground pepper
  • 2-3 T Newman’s Own Creamy Caesar Dressing
  • Optional Dressing Ingredients:
  • ½ C Best Foods Mayonnaise
  • 1 ½ T White Wine vinegar
  • 1 T Parmesan cheese, finely grated
  • 1 t Worcestershire sauce
  • 1⁄4 t Freshly squeezed lemon juice
  • 1⁄4 t Ground dry mustard
  • 1⁄8 t Kosher sea salt
  • 1⁄8 t Garlic powder
  • 1⁄8 t Onion powder
  • 1⁄8 t Freshly ground black pepper
  • ⅛ t Dried Basil
  • ⅛ t Dried oregano
Directions:
  1. For Salad:
  2. Cook edamame by steaming in microwave with water for 2 ½ to 3 minutes.
  3. Rinse under cool water, drain and cool cooked edamame.
  4. Set aside.
  5. Cook couscous according to package directions.
  6. Fluff, then cool for 5 minutes.
  7. In a medium bowl, combine rest of salad ingredients, add edamame and stir well.
  8. Add cooled couscous and fold into bowl.
  9. Serve at room temperature or chilled.
  10. Optional Dressing directions:
  11. Combine all ingredients and pulse in a food processor for about 30 seconds.
  12. Pour into a small container with a tight fitting lid.
  13. Chill the dressing for two hours before serving.
  14. Dressing makes about ½ cup.
  15. You will have some left over.
  16. It will last about 1 week, tightly covered and refrigerated.
Recipe by My Sweet California Life at https://www.mysweetcalifornialife.com/edamame-carrot-and-tomato-couscous-salad/