Edamame Couscous 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
Servings 4 servings
Calories 602kcal
Ingredients
- 2.5 cup pearl couscous cooked
- 2 cups edamame (Frozen or fresh)
- 1 cup chickpeas cooked
For the tomatoes
- 1/2 cup grape tomatoes
- 1 tsp extra virgin olive oil
- 1/4 tsp dried parsley
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- 2 tsp olive oil
For the Edamame and Couscous
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 red onion cut into rings
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.