Green couscous salad with pecans, edamame and feta cheese - Le Coup de Grâce

Green couscous salad with pecans, edamame and feta cheese

Preparation :25 min Cooking :5 min
Difficulty :easy
Servings :4 à 6

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.

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

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.
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Our wine stewards suggest

+- 20$PÉTALE DE ROSE

An excellent rosé wine that will perfectly support this fresh dish. With its floral, fruity and peony notes, it will perfectly accompany this fresh salad.

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.

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