Couscous Salad with Edamame, Cranberries and Peanuts

Kitchen Tested
  • Yield 10 servings

A quick-and-easy, super-tasty, high-fiber combination of flavors, colors and crunch.


1 teaspoon minced garlic, divided
4 tablespoons lemon juice, divided
2 1/2 cups canned fat-free chicken broth
1 1/2 cups couscous
1/3 cup chopped fresh parsley
1 cup shelled edamame, cooked crisp tender according to directions
5 green onions, chopped
1/2 cup peanuts
1/2 cup dried cranberries
2 tablespoons olive oil
dash hot pepper sauce


  1. Sauté 1/2 teaspoon garlic in a pot coated with nonstick spray, then add 1 tablespoon lemon juice and chicken broth. Boil ingredients before adding couscous, then remove from heat and cover.
  2. After 5 minutes, fluff and add parsley. Let couscous cool before adding snow peas, green onions, peanuts and cranberries.
  3. Mix together remaining 1/2 teaspoon minced garlic and 3 tablespoons lemon juice, oil and hot sauce. Toss dressing with couscous mixture.



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