Couscous. Edamame and Shrimp Salad

By SMorrissey

Ingredients

• 8 ounces or 1 1/3 cups uncooked Israeli couscous (see cook's notes)
• 12 to 16 ounces frozen shelled edamame (soy beans)
• 1 pound deveined shrimp (optional)
• cooked with tails and shells removed (I used frozen for this - 31/35 per pound)
• 5 green onions
• 6 ounces sliced almonds (optional; see cook's notes)
• 1/2 cup Feast from the East sesame dressing ()see cook's notes

Preparation

Step 1

In a dry skillet, toast sliced almonds (if using) on medium high heat for about 5 minutes, stirring often to prevent burning. Transfer to a plate to cool.

Wipe out skillet with a dish towel or paper towel.

In same skillet, cook Israeli couscous according to package directions. Transfer to a large bowl and allow to cool for about 20 minutes, stirring occasionally to keep it from sticking together and to help it cool faster.

While couscous cooks and cools, cook edamame according to package directions. Rinse with cold water to cool.

Also cut shrimp in half, if desired, and thinly slice the green onions. Set aside.

Once couscous has cooled a bit, add edamame, shrimp and green onions to the bowl. Top with sesame dressing, stir gently to combine.

If using the toasted almonds, gently mix them in just before serving.

Cook's notes:
If you cannot find the Feast from the East dressing, substitute another sesame dressing, adding a bit at a time and tasting as you go to get it where you want it. Another good salad dressing option for this is a light balsamic vinaigrette.