½ cup water
1/3 cup uncooked whole wheat couscous
1 cup frozen shelled edamame, thawed and cooked
½ cup finely chopped red bell pepper
1 small stalk celery, finely chopped
¼ cup finely chopped red onion
1-2 tsp. minced fresh dill, plus extra for garnish (optional)
2 ½ tsp white wine vinegar
2 tsp olive oil
1 Tbs low sodium vegetable broth
¼ tsp salt
¼ tsp black pepper
1. Bring water to a boil in a small pot. Gradually stir in couscous. Cook 30 seconds. Cover pot. Remove from heat and set aside 5 minutes. Uncover; fluff with fork and cool.
2. Spoon couscous into serving bowl. Add edamame, bell pepper, celery, onion and dill.
3. Combine vinegar, oil, broth, salt and pepper. Pour over salad. Toss gently and garnish with dill, if desired.
Note: To cook edamame, steam them in a saucepan over boiling water tender, about 3-4 minutes.
Nutrition Information: Calories 199; Total fat 6g; Saturated Fat 1g; Protein 10g; Carbohydrate 28g; Cholesterol 0mg; Dietary Fiber 7g; Sodium 221mg
Makes 3-4 servings