1/2 cup water
1/3 cup whole wheat couscous
1 cup shelled frozen edamame, thawed & cooked*
1/2 cup finely chopped red bell pepper
1 stalk celery, finely chopped
1/4 cup finely chopped red onion
1 1/2 tsp fresh minced dill
2 1/2 tsp white wine vinegar
2 tsp olive oil
1 tbsp vegetable broth
1/4 tsp salt
1/4 tsp pepper
In a small saucepan, bring the water to a boil; gradually stir in the couscous. Cook 30 seconds. Place lid on pan, remove from heat, and set aside for 5 minutes. Uncover; fluff with a fork and allow to cool.
Spoon the couscous into a serving bowl; add edamame, bell pepper, celery, onion, and dill.
In a cup, combine the vinegar, oil, broth, salt, and pepper until well combined; pour over the salad. Gently toss well.
If desired, garnish with a small sprig of fresh dill.
NOTE: To cook the edamame, steam until tender - 3 to 4 minutes.
Yield: 3 - 4 servings