1/2 cup water
1/3 cup uncooked whole wheat couscous
1 cup frozen shelled edamame, thawed and cooked according to pkg directions
1/2 cup finely chopped red bell pepper
1 small celery stalk, finely chopped
1/4 cup chopped red onion
2 tsp minced fresh dill + additional sprigs for garnish, if desired
2 1/2 tsp white wine vinegar
2 tsp olive (or canola) oil
1 tbsp vegetable broth
1/4 tsp salt
1/4 tsp freshly ground black pepper
Bring the water to a boil in a small saucepan that has a lid. Gradually stir in the couscous. Place the lid on the pot and remove from the heat. Allow to set for 5 minutes; fluff with a fork and cool.
Transfer the couscous into a serving bowl. Add the edamame, bell pepper, celery, onion, and minced dill.
In a cup, combine the vinegar, oil, broth, salt, and pepper with a wire whisk. Pour over the couscous mixture. Garnish with a dill sprig or two, if desired.
Yield: 4 servings
1/3 cup uncooked whole wheat couscous
1 cup frozen shelled edamame, thawed and cooked according to pkg directions
1/2 cup finely chopped red bell pepper
1 small celery stalk, finely chopped
1/4 cup chopped red onion
2 tsp minced fresh dill + additional sprigs for garnish, if desired
2 1/2 tsp white wine vinegar
2 tsp olive (or canola) oil
1 tbsp vegetable broth
1/4 tsp salt
1/4 tsp freshly ground black pepper
Bring the water to a boil in a small saucepan that has a lid. Gradually stir in the couscous. Place the lid on the pot and remove from the heat. Allow to set for 5 minutes; fluff with a fork and cool.
Transfer the couscous into a serving bowl. Add the edamame, bell pepper, celery, onion, and minced dill.
In a cup, combine the vinegar, oil, broth, salt, and pepper with a wire whisk. Pour over the couscous mixture. Garnish with a dill sprig or two, if desired.
Yield: 4 servings
file photo for reference
not this exact recipe
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