Couscous with Edamame, Red Pepper, & Basil
Couscous with Edamame, Red Pepper, & Basil
Couscous with Edamame, Red Pepper, & Basil

Couscous with Edamame, Red Pepper, & Basil

David Venable

There's a time and place for potatoes. When you're craving a light, flavorful side, try this healthful dish. Perfect with fresh seafood.

Ingredients

  • 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

Directions

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.

Cook's Notes

You can buy shelled edamame beans in the frozen section of your supermarket, which can save you time and effort. Save even more time and buy pre-julienned carrots and diced frozen peppers.

Print Recipe