The larger, pearl-size Israeli couscous is so versatile and can be can mixed in many combinations of veggies, herbs, and even fruits—it comes out great every time. Couscous is made from semolina, and therefore it's considered a pasta. You cook it just like other pastas.
Prep: 6 min
Cook: 4 min
Total: 17 min
For a change of pace, you can replace the edamame, tomatoes, and/or yellow bell pepper with any three of the following: 1/2 red bell pepper, seeded and chopped; 1/2 orange bell pepper, seeded and chopped; 1/2 onion, chopped; 1 cucumber, seeded and cut into chunks; 1 cup chopped baby carrots; 1 rib celery, chopped; or 15 asparagus spears, trimmed, chopped, and lightly steamed. The dried cranberries can be swapped out for 1/3 cup raisins, golden raisins, or chopped dried apricots.
1. Cook the couscous according to the package directions. Drain. Rinse well under cold running water. Place in a large bowl.
2. Add the remaining ingredients and mix well. Serve either at room temperature or chilled.
This dish can be eaten as a meal, a snack, or an accompaniment to any protein-based meal.
Nutritional Facts per serving
Fat 2.3 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 19.2 mg
Carbohydrates 56.5 g
Total Sugars 6.1 g
Dietary Fiber 5.2 g
Protein 10.5 g
Courtest of Rodale Healthy Recipe Finder.