Green couscous salad with pecans, edamame and feta cheese

Preparation 25 min
Cooking 5 min
Servings 4 to 6
Freezing Absolutely

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Ingredients
Preparation
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Spring is coming and I wanted to make some sunny recipes! This dreen couscous salad with pecans, edamame and feta cheese is fresh and tastes like heaven! The kind of recipe to eat with a big bread baguette and a good melting brie cheese.

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Ingredients

1 cup vegetable broth
1 cup couscous
1 cup frozen peas
1/2 cup shelled and frozen soybeans (edamames)
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh parsley
1/3 cup finely chopped fresh mint
1/2 cup feta cheese cut into small cubes
1/2 cup finely chopped pecans
1/3 cup olive oil
2 tablespoons white balsamic vinegar, or more to taste
2 teaspoons maple syrup, or more to taste
Salt and pepper from the mill

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Preparation

In a saucepan, bring the broth to a boil and add the couscous. Remove from heat, stir and cover. Let stand 10 to 12 minutes then stir to make fluffy. Pour into a large bowl.
In a bain-marie, cook the peas and edamames. Add to the salad followed by the rest of the ingredients, then season with salt and pepper. Taste and adjust seasoning if necessary.

Our sommeliers suggest

PÉTALE DE ROSE

Provence, France

Pétale de Rose is a fruity, light rosé from Provence, and it's pure picnic freshness. It goes well with the basil, parsley and mint in the salad, and its lightness lets the salty feta, the pecans and the touch of maple in the dressing do the talking. Nothing heavy on the plate, nothing heavy in the glass. Perfect on the patio! See the product

SAISON DU LOUP, LOUP ROUGE, 4.5%

Rustic, herbaceous and spicy, this Belgian Saison beer with lemon, clove and thyme aromas will be paired well with the spices of the salad. This pairing will be so refreshing on a sunny day. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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