Edamame Couscous Recipes

COUSCOUS WITH CHICKPEAS, TOMATOES, AND EDAMAME

Steps:

• Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently.
• Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes.
• Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.
• Stir in onions and feta; toss well.

EDAMAME-TABBOULEH SALAD

Steps:

• Make couscous mix as directed on package, using water and 1 teaspoon oil.
• In large bowl, mix couscous and remaining salad ingredients. In small bowl, mix dressing ingredients. Pour dressing over salad; mix well. Serve immediately, or cover and refrigerate until serving time.

INDIAN CURRY COUSCOUS WITH BROCCOLI AND EDAMAME

Steps:

• Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
• Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
• When seeds begin to sputter, stir in garlic and reduce heat to medium.
• Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
• Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
• Drizzle sesame oil atop vegetables.
• Spoon vegetables over couscous to serve.