Couscous with Feta and Mint

1 1/3 cups couscous
1/4 cup olive oil
1 jalepeno, minced
1 tsp. cumin
1 tsp coriander
2 cloves garlic, crushed
Salt to taste
8 oz. frozen edamame
1 pint cherry tomatoes, halved or quartered if big
1 packed cup fresh mint
bunch scallions, chopped
1 lemon for juice
8 oz crumbled feta

Combine couscous, oil, jalapenos, cumin, coriander, garlic and salt to taste in a large bowl. Whisk together until couscous is evenly coated. Scatter frozen edamame on top and pour on 2 cups boiling water. Cover the bowl immediately with plastic wrap. Let stand 5 minutes or until water is completely absorbed. Uncover bowl, fluff mixture, and cool completely.

While couscous is sitting, quarter the tomatoes and put into large bowl. Add mint and scallions. Add cooled couscous mixture to tomato mixture and squeeze the juice of about half the lemon. Salt liberally. Add feta, and toss to combine.