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1
Set 8 cups of water to boil in a pot. In a separate saucepan with lid, pour couscous in. When the water is boiling in the pot, ladle out 1 and 1/4 cup of water from the pot and pour over the couscous in the saucepan (continue boiling water in pot).
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2
Bring couscous to a simmer at low setting on stove and cover for 10-12 minutes until cooked. Drain couscous and transfer to a bowl. Put in the fridge to cool off.
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3
While couscous is simmering add in the edamame to the rest of the boiling water in the pot and boil for 4 minutes. Drain and place in cold water to stop from cooking further. Drain when cool.
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4
While the couscous and the edamame are cooking, prep veggies: cut cherry tomatoes, peel and slice carrot, slice and cut red bell pepper and slice onion. Cube or crumble feta. Chop 4 tablespoons of cilantro leaves and leave 1 tablespoon for garnishing.
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5
Make dressing by whisking together sherry vinegar, honey, salt and pepper. Transfer this mixture to the salad dressing shaker, add olive oil and shake really well for 15 seconds.
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6
In a bowl, combine and gently mix Israeli couscous, chickpeas, edamame, veggies (reserve some onion for garnish), feta, chopped cilantro, dressing (may have some left that you can use another day), salt and pepper to taste. Plate with garnish of onions and cilantro leaves.
