Couscous with Edamame, Red Pepper & Basil
- 4 Tbsp extra virgin olive oil, divided
- 2 Tbsp balsamic vinegar
- 2 tbsp orange juice
- 1/2 tsp orange peel, finely grated
- 1-1/3 cups Israeli couscous (6-7 oz)
- 1-3/4 cups water or chicken stock
- 1 cup edamame, thawed
- 2 red peppers, julienned
- 1 cup carrots, julienned
- 1/3 cup fresh basil, chopped
- Salt and pepper, to taste
- Whisk 2 Tbsp oil, balsamic vinegar, orange peel, and salt and pepper, to taste, in a small bowl; set aside.
- Heat 1 Tbsp oil in a medium-size saucepan over medium heat. Sauté the couscous until golden brown, no more than 5 minutes. Add 1-3/4 cups water or broth, increase the heat, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes. If the couscous is too dry, add more broth 1 Tbsp at a time.
- While the couscous is cooking, heat the remaining 1 Tbsp oil in a heavy, large nonstick skillet over high heat. Add the edamame, peppers, and carrots. Sprinkle with salt and pepper, and sauté until crisp-tender, about 3 minutes. Transfer the vegetables to a large bowl and add the couscous. Drizzle the dressing over the mixture, toss in the fresh basil, and season with salt and pepper, to taste.