1 medium clove garlic
1 1/2 cups carrot juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups shelled edamame
2 medium scallions
4-5 sprigs fresh cilantro
3/4 cup couscous
1 ounce roasted, unsalted almonds
1. Mince garlic to make 1 teaspoon. In a 1 1/2 quart saucepan, combine garlic, carrot juice, salt, and pepper. Bring to a boil over high heat. Add edamame and return to a boil. Reduce heat to low, cover, and simmer 4 minutes.
2. While edamame simmers, chop scallions to make 1/2 cup and cilantro to make 2 tablespoons; set aside. Increase heat to high and return edamame to a boil; stir in couscous. Cover, remove from heat, and let stand 5 minutes.
3. Meanwhile, chop almonds. Fluff couscous with a fork; add scallions, cilantro, and almonds.