This Yellow Pearl Couscous with Edamame recipe is the perfect vegetarian side dish. Recipe by Eshun Mott.
1 tbsp olive oil
1 1/3 cups Israeli couscous, (sometimes called pearl couscous or maftoul)
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
2 cups water
1 tbsp honey
3/4 tsp salt
1/2 tsp grated orange zest
1 cup frozen shelled edamame, rinsed with warm water to defrost
1/4 cup chopped Italian parsely
Heat oil in a saucepan over mediumhigh. Add the couscous and cook, stirring frequently, for 3 to 4 min or until lightly toasted.
Add turmeric and cinnamon and sauté 1 min longer. Add water, honey, salt and orange zest and bring to a boil. Reduce the heat to medium-low. Cover and simmer for 7 to 8 min or until the couscous is almost cooked.
Add edamame and cook for 2 min longer or until just tender and the liquid is absorbed. Remove pot from heat.
Let couscous stand, partially covered, for 5 min.
Add parsley and fluff with a fork.
Calories 284, Protein 10g, Carbohydrates 49g, Fat 5g, Fibre 4g, Sodium 447mg.
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