Green couscous salad with pecans, edamame and feta cheese

Name: Green couscous salad with pecans, edamame and feta cheese
Prep time: 25 min
Cook time: 5 min
Yield: 4 to 6
Cuisine: Québécoise
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 25 min
Cooking 5 min
Servings 4 to 6
Freezing Absolutely

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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.