fight_darling (fight_darling) wrote in vegancooking,

Couscous with roasted almonds and edamame.

This is one of my easy standby recipes that I know I'll love, and is a cinch to make. It's also great tossed with sauteed squash or spicy sweet potatoes. Depending on my mood, I might throw in some red pepper flakes.

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.
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