Edamame Couscous

Couscous is a magical grain that cooks in 5 minutes using only hot water! Perfect for when you are in a rush we transform this originally Moroccan grain into an Asian-inspired salad powered by plant-based protein from edamame and filled with crunchy colourful veggies. This dish is the perfect light lunch or filling dinner when paired with your favourite protein, such as tofu or chicken!

Yield: 5 servings

 Ingredients:

  • 1 1/4 cup whole wheat couscous, uncooked

  • 1 1/2 cup boiled water

  • 1 1/4 cup frozen edamame

  • 1 cup chopper cucumber

  • 1 red bell pepper, diced

  • 1 cup shredded red cabbage, or your favourite cabbage salad mix

  • 3 mandarin oranges

Dressing:

  • 1/4 cup low sodium soy sauce

  • 2 tbsp sesame (or olive oil)

  • 1 1/2 tbsp rice wine vinegar

  • 1 tbsp honey, maple syrup or sugar

  • 2 tsp grated fresh ginger or 1 tsp powdered ginger

  • 2 garlic cloves minced, or 1 tsp garlic powder

  • 1 tbsp sesame seeds (optional)

Equipment:

  • Large bowl

  • Small bowl

  • Container or pot with lid

  • Fork

  • Measuring cups/spoons

  • Cutting board & knife

  • Strainer

  • Kettle

Nutritionals per serving:

  • Calories: 215 kcal 

  • Carbohydrates: 30g 

  • Fibre:5 g 

  • Protein:8.4 g 

  • Fat:7 g 

  • Net Carbs: 30-4 = 26 g

Directions:

  • Boil at least 1 1/2 cups of water in your kettle

  • Place couscous into the container and have your adult helper pour over 1 1/2 cups of water, cover container with the lid.

  • Let the couscous sit covered for 5 minutes. Carefully, wearing an oven mitt open the container, *it will be hot and steamy* and use your fork to fluff the couscous into individual grains. Set couscous aside to cool to room temperature.

  • While couscous cools, defrost your edamame according to package directions. While the edamame thaws chop up your cucumber, peppers, cabbage and any other favourite vegetables, peel your mandarin oranges.

  • In a small bowl, make your dressing by mixing together the soy sauce, sesame oil, honey, ginger, garlic, rice wine vinegar and sesame seeds

  • Pour the dressing over the salad mixture in the large bowl, stir until everything is coated.

  • Add chilled couscous into the large bowl and mix until combined.

  • Serve at room temperature or chilled.* To make this a more filling lunch or dinner meal add protein into the couscous dish such as with tofu or chicken