Israeli Couscous Edamame Salad.
I purchased some Israeli couscous about a month ago and today, finally, decided to finally do something with it. Do you ever do that? I was bound and determined to make something fun with it. After all, it is pasta and how bad could it be?
1 cup of Israeli couscous
1 tablespoon of olive oil
1 cup of water
1 handful of fresh parsley
1 cup of cooked edamame (shelled)
1 teaspoon or more if you like of ground cumin
3 garlic cloves, finely minced
Drizzled good quality balsamic vinegar (about 1/4 tsp or a little less)
Olive oil (about 1/4 tsp or less)
In a skillet over medium heat add 1 tablespoon of olive oil and 1 cup of the couscous. Stir to coat and let it toast. Keeping a watchful eye over it and stirring frequently. Once it has a nice toasted brown color, add one cup of water, bring to a boil. Then turn to low and cover. Cook this for about 8 minutes or so, the liquid will be absorbed (similar to rice). Add more time if you need it. Then remove and add to a bowl. Add the remaining ingredients and toss to coat. Adjust the seasonings as you wish. Refrigerate or serve at room temperature.
— Knead to Cook
This looks delicious! I love the flavor combos. Sounds like a perfect lunch 🙂
Rachel, Thanks and it is so light and good. Perfect lunch or side dish that won’t leave you feeling guilty 🙂