Edamame Couscous Salad
Who doesn’t love edamame??
They are nutritionally beneficial and more importantly, they taste absolutely delicious. I can sit at my desk and polish off 3 bowls of edamame without breaking a sweat!
My favorite way to eat edamame is by flavoring it in Thai spices. I have also put it into a gyro and it was delicious beyond words. Some days when I am feeling lazy, I will just take a cup of frozen edamame, add spices to eat, microwave it and devour them.
It is one of the top 5 super easy snacks to make and definitely one of the most healthy recipes.
In today’s recipe, I paired them with chickpeas because they compliment each other so well. They mix well with the Israeli couscous or pearl couscous making it a very full meal. Roasted tomatoes and red onions round out the ingredients. I topped it with my lemon vinaigrette because it is light and tangy which turned it into the perfect salad.
If you are interested in the complete list of edamame nutritional information, I really like this article by medical news today. They do a good job of showing all the wonderful things edamame can do for your body.
Edamame Couscous Salad
1) Preheat the oven to 475 degrees
2) Bring about 4 cups of water to a boil. Add 1 tsp of salt and 1 tsp of oil to the boiling water. Add 1 cup of pearl couscous to the boiling water and let it boil for about 15 minutes. Drain and set aside.
3) While the couscous is boiling, prepare the other ingredients. Take 2 cups of edamame. If you are using frozen, put them in a sieve and run them under luke warm water for about 45 seconds. Set them aside to drain. On a baking tray, place a paper towel and spread the edamame on it. Let them dry off for about 4 minutes.
4) Take 1 cup of chick peas. Prepare them exactly like edamame in step 2.
5) Take 1/4 of grape tomatoes or cherry tomatoes and cut them into halves. Place these tomatoes in a bowl.
6) Add 1 tsp of extra virgin olive oil, 1/4 tsp of dried parsley, 1/4 tsp of dried basil, 1/4 tsp of dried oregano and 1/4 tsp of crushed black pepper
7) Mix them well and them spread them out on a baking tray. Place them in the oven for ten minutes and then remove from the oven to cool down
8) While the tomatoes are in the oven, prepare the edamame and chick peas. In the same bowl that the tomatoes were prepared, add the edamame and chick peas. Add 2 tsp of olive oil, 1 tsp of parsley, 1 tsp of dried basil, 1 tsp of dried rosemary, 1/4 tsp of black pepper and 1/4 tsp of salt. Salt is optional.
9) Mix everything in step 8 very well and spread it on a baking tray. Place the tray in the oven and let them roast for about 15 minutes. If they start browning from the outside, remove them from the oven. Let them cool for about 3 minutes
10) Take small red onions and cut them in ring shapes. Place them in the bowl, add the tomatoes, couscous and the roasted edamame + chickpeas. Top with your favorite lite dressing or use my lemon vinaigrette.
Serve the edamame couscous salad immediately!