Lemon Dill Couscous Salad
2/3 cup pearl, Lebanese or Israeli couscous
2 cups chicken or vegetable broth (optional)
4 oz. frozen edamame
1/2 orange, red or yellow bell pepper, diced
8 cherry tomatoes, halved
1/4 cup diced sweet onion
2-3 tablespoons Wild Anithos Dill Olive Oil
4 plus tablespoons Sicilian Lemon Balsamic Vinegar
1/4 teaspoon dried dill weed (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook couscous according to package directions, using the broth as part of the cooking water. Drain, rinse until cool and drain again.
Cook edamame according to package directions. Add to couscous along with remaining ingredients. Combine and chill for 1/2 hour. Adjust seasonings and add more vinegar if you choose. Serve.
* You can switch the oil, vinegar, and vegetables in this dish to create different salads. You can also add cooked shredded chicken or shrimp to make it a main course.