Couscous Lima Bean And Tomato Salad

Summer salad dressed to impress

Bring 3 / 4 cup water and 1 / 2 teaspoons.

Salt to a boil in medium saucepan.

Add couscous , remove from heat , cover , and let stand 5 minutes.

Fluff with a fork and transfer to a shallow dish to cool.

Cook lima beans in boiling water until crisp-tender , 3 minutes.

Drain , plunge into ice water , and drain again.

Set aside.

Whisk together vinegar , pepper , and remaining salt in a large bowl.

Slowly whisk in olive oil.

Stir in couscous , then stir in lima beans , tomatoes , basil , and scallions.

Sprinkle with feta.

salt, couscous, frozen lima beans, white wine vinegar, fresh ground pepper, olive oil, cherry tomatoes, basil, scallions, feta cheese