Best 2 Edamame Couscous Recipes

Edamame couscous is a flavorful and versatile dish that combines the nutty flavor of edamame with the fluffy texture of couscous. This protein-packed and gluten-free dish can be served as a main course or a side dish and is an excellent source of fiber and vitamins. This article offers three variations of this delicious dish: a classic edamame couscous, a Mediterranean-inspired version with sun-dried tomatoes and feta cheese, and a spicy harissa edamame couscous. Each recipe provides step-by-step instructions, making it easy for home cooks of all skill levels to prepare this delightful dish. With its vibrant colors and textures, edamame couscous is sure to be a hit at your next gathering. Let's get cooking!

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INDIAN CURRY COUSCOUS WITH BROCCOLI AND EDAMAME

Indian Curry Couscous with Broccoli and Edamame image

A quick, light couscous stir-fry with Indian flavors. Great for vegetarians, but easily adapted into a chicken dish. Feel free to substitute veggies any way you like. Other options include sliced zucchini, string beans, eggplant, carrots, snow peas, and celery. Also try adding sesame seeds, flax seeds, or sesame seeds towards the end of stir-frying. Can be served with plain yogurt.

Provided by namiknows

Categories World Cuisine Recipes Asian Indian

Time 30m

Yield 3

Number Of Ingredients 15

Ingredients

1 cup vegetable broth
½ cup couscous
1 tablespoon canola oil
1 teaspoon ajwain (carom) seeds
1 clove garlic, coarsely chopped
1 teaspoon turmeric powder
1 teaspoon curry powder
½ teaspoon hing powder (asafoetida)
1 pinch chili powder
1 pinch ground cinnamon
1 (12 ounce) package frozen shelled edamame (green soybeans)
1 bunch broccoli, cut into florets
sea salt to taste
ground black pepper to taste
1 tablespoon toasted sesame oil

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.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 45.6 g, Fat 18 g, Fiber 10.2 g, Protein 22 g, SaturatedFat 2 g, Sodium 317.3 mg, Sugar 2.8 g

EDAMAME COUSCOUS

EDAMAME COUSCOUS image

Categories Vegetable Side Sauté Steam Vegetarian Quick & Easy High Fiber Fall Spring Summer Winter Healthy

Yield 4 - 6 servings

Number Of Ingredients 8

Ingredients

1 box of commercially sold Couscous (I use Trader Joe's)
1 frozen package of edamame, shelled (I use Trader Joe's)
Canned chicken or vegetable stock, per Couscous directions
3/4 cup Fresh or 1/3 cup dehydrated Shiitake Mushrooms
1 - 2 finely chopped shallots
1/3 cup Ochazuke Wakame (available in Asian section of most grocery stores) or use dried Wakame seaweed as substitute
1 Tbsp Canola or other vegetable oil
Salt & Pepper to taste

Steps:

Heat saute pan with 1 Tbsp oil and gently cook shallots; avoid burning. Add couscous and stir together with shallots. Add the broth, shiitake mushrooms, ochazuke wakame or dried wakame, and bring to gentle boil. Lower heat, cover, and let couscous and edamame steam and finish cooking. Avoid scorching. Toss gently. Flavor with salt and pepper to taste. Present in serving bowl garnished with watercress, parsely or any other greens. Great side dish with salmon, beef or pork.

Tips:

Use Fresh Edamame: Fresh edamame pods are usually available during the summer months. Look for pods that are plump and bright green in color. If you can't find fresh edamame, you can use frozen edamame, but be sure to thaw it before using.
Cook Edamame Properly: Whether you're using fresh or frozen edamame, it's important to cook it properly. Overcooked edamame will be mushy and lose its flavor. To cook edamame, simply boil it in a pot of salted water for 3-5 minutes, or until the beans are tender. Drain the edamame and let it cool before using.
Use Good Quality Couscous: Couscous is a versatile grain that can be used in a variety of dishes. For this recipe, it's best to use a good quality couscous, such as Israeli couscous or pearl couscous. These types of couscous have a slightly chewy texture and will hold their shape well in the salad.
Add Vegetables and Herbs: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as diced tomatoes, cucumbers, bell peppers, or corn. You can also add fresh herbs, such as basil, cilantro, or mint, for a pop of flavor.
Make a Dressing: A simple dressing made with olive oil, lemon juice, salt, and pepper is all you need to bring this salad together. You can also add a bit of honey or maple syrup for a touch of sweetness.

Conclusion:

Edamame couscous salad is a refreshing and flavorful side dish that can be enjoyed all summer long. It's easy to make and can be customized to your liking. So next time you're looking for a healthy and delicious salad, give this recipe a try!