1 1/3 cups uncooked tomato couscous
4 tablespoons extra-virgin olive oil, divided
2 red or green jalapeno chiles, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
(2 teaspoons) sea salt
or kosher salt to taste
1 1/2 cups ready-to-eat fresh or frozen shelled edamame, thawed
2 cups boiling water
1 1/2 pints cherry, grape, and/or pear tomatoes
1 cup packed fresh mint leaves, coarsely chopped
6 thin green onions, thinly sliced
1 1/2 teaspoons fresh lemon zest
Juice of 1/2 lemon, or to taste
1 cup crumbled feta cheese or soy feta cheese
Tender lettuce leaves, such as Bibb, rinsed and dried
oil-cured olives, for garnish, optional
Combine couscous, 1 tablespoon oil, jalapenos, cumin, coriander, garlic and salt to taste in large bowl; whisk together until couscous is evenly coated. Scatter edamame on top, and pour on boiling water. Cover bowl with plastic wrap. Let stand 5 minutes, until water is absorbed. Uncover bowl, fluff mixture with fork and cool completely.
Meanwhile, quarter large and halve small tomatoes, and put in large bowl. Add mint, green onions and lemon zest.
Add cooled couscous mixture to tomato mixture with remaining 3 tablespoons oil, lemon juice, or to taste, and salt to taste; toss to combine. Add feta, and gently toss to combine.
Line 6 plates with lettuce leaves, and top with salad. Garnish with olives, if using, and serve.