Couscous, Lima Bean, And Tomato Salad - cooking recipe

Ingredients

1/4 teaspoon salt
1 cup couscous
1 (10 ounce) package frozen lima beans
3 tablespoons white wine vinegar
1/4 teaspoon fresh ground pepper
3 tablespoons olive oil
1 pint cherry tomatoes, halved
1/2 cup chopped basil
2 scallions, thinly sliced
1/2 cup crumbled feta cheese

Preparation

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.