Edamame, Carrot and Tomato Couscous Salad

Edamame, Carrot and Tomato Couscous Salad

So Good and Easy! Buy the store bought dressing as a time saver or make the homemade dressing recipe (below) and you’ll be blown away by how good it tastes without preservatives and chemicals. Either way, here’s a good recipe to double or triple. It keeps well in the refrigerator if covered tightly, for a week. Before serving, add another tablespoon of dressing, or to taste, and fold into salad. Simply add a protein, and this becomes a glorious clean eating main dish salad.


Edamame, Tomato & Carrot Couscous Salad
Prep time
Cook time
Total time
Don't be fooled by how easy this is to make! It's so delicious!
Recipe type: Salad, Side dish
Cuisine: Californian
Serves:: 4 C
  • 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
  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.


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