Edamame and couscous salad with feta

Instructions

1. Bring stock to the boil in a saucepan. Add couscous. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Transfer to a large bowl to cool.
2. Meanwhile, cook edamame in a saucepan of boiling water for 2-3 minutes or until bright green and tender. Add sugar snap peas for last 30 seconds of cooking. Drain. Refresh under cold water. Drain.
3. Heat 2 teaspoons oil in saucepan over medium heat. Cook shallots and chilli, stirring, for 2 minutes or until softened. Add harissa and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Stir in spinach until slightly wilted. Add to couscous.
4. Add remaining 1 teaspoon oil, lime juice and mint to couscous mixture and toss to combine. Season with salt and pepper. Sprinkle with feta to serve.