Couscous with Edamame
Warm, fluffy couscous tossed with garlic, carrots, edamame (fresh soy beans), garbanzo beans, sundried tomatoes and dressed with lemon juice and Italian spices. This healthy, protein-packed dish is a winner!
- Garbanzo Beans
- Garlic Powder
- Italian Seasoning
- Lemon Juice
- Sundried Tomatoes
- Vegetable Base
- Defrost 24 hours in refrigerator.
- Heat a large saucepan over med/high heat. Add edamame/bean mixture to skillet along with 1/2 cup water. Cook over medium heat for 15 minutes, stirring frequently.
- Add 1 more cup water (GF customers see below) to skillet and bring to a boil. Stir in couscous. Cover and remove from heat. Allow dish to sit covered for 5 minutes.
- Remove cover, fluff with fork, drizzle with oil of choice, and season with salt and pepper to taste.
- White Wine