Couscous Salad with Edamame, Cranberries and Peanuts

  • Yield: 10 servings


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

Nutritional Info *per serving

  • Calories 202
  • Fat 7g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 164mg
  • Carbohydrate 29g
  • Fiber 4g
  • Protein 7g