Spring Pea Asparagus Salad

Ingredients:

Whole wheat couscous, 1 box (garlic flavored, if desired)
1 ¼ cup broth
3 green onions, chopped
2 cups asparagus spears, cut in 2-in pieces
2 cups sugar-snap peas, fresh or frozen and thawed
2 cups green peas, fresh or frozen and thawed
2 cups edamame, fresh or frozen and thawed
6-oz. pck. Fat-free sundried tomato feta cheese,
¼ cup olive oil
2 tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon black pepper
½ teaspoon seasoning salt

Directions:

Cook couscous according to directions in broth. Add vegetables to cooled couscous. Gently stir in feta. Combine remaining ingredients separately and drizzle over salad. Stir to coat. Refrigerate for several hours to allow flavors to blend.