My Veggie Chef

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!


  • Carrots
  • Couscous
  • Edamame
  • Garbanzo Beans
  • Garlic Powder
  • Italian Seasoning
  • Lemon Juice
  • Sundried Tomatoes
  • Vegetable Base
Cook Time
25 min
Pairs With
White Wine
Good To Have
Salt Pepper
Wheat Soy
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. 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.
  3. 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.
  4. Remove cover, fluff with fork, drizzle with oil of choice, and season with salt and pepper to taste.


  • White Wine
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