A simple edamame couscous salad that is a perfect vegan dinner idea for any day of the week. Vegetarian healthy recipe that is quick and simple to make

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!

edamame-couscous-salad

My favorite way to eat edamame is by flavoring it in Thai spices and even Japanese flavored edamame.

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.

A simple edamame couscous salad that is a perfect vegan dinner idea for any day of the week. Vegetarian healthy recipe that is quick and simple to make

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.

A simple edamame couscous salad that is a perfect vegan dinner idea for any day of the week. Vegetarian healthy recipe that is quick and simple to make

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.

I also made couscous in the pressure cooker with Mediterranean flavors and it was soooo good.  Check it out today and let me know what you think.

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!

A simple edamame couscous salad that is a perfect vegan dinner idea for any day of the week. Vegetarian healthy recipe that is quick and simple to make

Edamame Couscous Salad

Rini
A simple edamame couscous salad that is a perfect vegan dinner idea for any day of the week. Vegetarian healthy recipe that is quick and simple to make
Go Ahead, Rate it now!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 602 kcal

Ingredients
  

For the tomatoes

For the Edamame and Couscous

Instructions
 

  • Preheat the oven to 475 degrees
  • Take 1 cup of chick peas. Prepare them exactly like edamame in step 2.
  • Place these tomatoes in a bowl.
  • Add oil, parsley, basil, oregano and black pepper
  • Mix them well and them spread them out on a baking tray
  • Bake tomatoes in oven for 10 minutes.  Remove and let them cool
  • In the same bowl that the tomatoes, add the edamame and chickpeas.
  • Add oil, parsley, basil, rosemary, black pepper and salt
  • Mix all the ingredients well and spread out over a baking tray
  • Roast for no more than 15 minutes.  When the edamame start to brown, remove and set aside
  • Put onion rings in the bowl, add the edamame, couscous and tomato mixture
  • Top with your favorite dressing or my lemon vinaigrette
  • Mix well and serve immediately!

Notes

 If you are using frozen edamame, 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.

Nutrition

Calories: 602kcalCarbohydrates: 103gProtein: 26gFat: 9gSaturated Fat: 1gSodium: 165mgPotassium: 688mgFiber: 13gSugar: 4gVitamin A: 155IUVitamin C: 8.3mgCalcium: 102mgIron: 4.4mg
Keyword pearl couscous recipes, what to make with Israeli couscous
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14 Comments

    1. Thank you, Ashleigh. I hadn’t had edamame for years either. But once I got a taste of it, I haven’t stopped eating them. You will definitely like them.