Best Edamame Couscous Recipes

Indian Curry Couscous with Broccoli and Edamame image

Provided by namiknows

Time 30m

Yield 3

Number Of Ingredients 15

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

Couscous With Chickpeas, Tomatoes, and Edamame image

Provided by dicentra

Categories Beans

Time 15m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup edamame (fresh or frozen)
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
2 1/4 cups water, divided
1/4 cup chopped fresh basil
1 (16 ounce) can chickpeas, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
3/4 teaspoon salt
1 cup uncooked couscous
2 cups coarsely chopped green onions
1 cup crumbled feta cheese

Steps:

Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently.
Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes.
Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.
Stir in onions and feta; toss well.

Nutrition Facts : Calories 455, Fat 14.1, SaturatedFat 5.4, Cholesterol 26.7, Sodium 1153.6, Carbohydrate 63.3, Fiber 10.2, Sugar 5.3, Protein 21.4

ISRAELI COUSCOUS WITH EDAMAME AND ASPARAGUS image

Number Of Ingredients 10

4 tbsp olive oil, divided
2 tbsp lemon juice
2 large garlic cloves, minced, divided
1/2 tsp grated lemon peel
1-1/3 cups Israeli couscous (7 oz)
1-3/4 cups broth
2-1/2 cups slender asparagus, cut diagonally into 3/4-inch pieces
1 cup shelled edamame
1/3 cup chopped chives
1/2 cup grated Parmesan

Steps:

Whisk 2 tbsp olive oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set aside. Heat 1 tbsp oil in heavy saucepan over medium heat. Add couscous, sprinkle with salt, saute until golden brown. Add 1-3/4 cups broth, bring to a boil over high heat; reduce heat to medium-low; cover and simmer until couscous is tender; add more broth by tablespoonfuls if too dry. Meanwhile, heat remaining 1 tbsp oil in skillet over high heat. Add asparagus, edamame, garlic. Sprinkle with salt and pepper, sautee 3 mins until crisp-tender. Transfer to a bowl, add couscous, dressing, chives, cheese. Season with salt and pepper

EDAMAME COUSCOUS image

Yield 4 - 6 servings

Number Of Ingredients 8

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.