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
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.