- 1 tablespoon Olive Oil
- 1 cup Israeli Couscous
- 2 cups Water
- 1 1/2 cups (1/2 lb) Frozen Shelled Edamame
- 1 Red Bell Pepper, diced
- 1/2 cup chopped Cilantro
- 1/2 a large Red Pnion, minced
- 1/2 cup dried Apricots, diced
- 1/2 cup dried Cranberries
- 1 tablespoon Curry Powder
- 1 teaspoons Salt
- Juice of 1/2 a Lemon
Heat the oil in a pot over medium heat. Add the couscous and stir to coat. Toast for a few minutes, stirring constantly. Add the water and bring to a boil. Cover and simmer for about 12 minutes, until the couscous is soft and most of the water is absorbed.
Meanwhile, steam the frozen edamame by microwaving in a bowl wrapped with plastic wrap for 2-4 minutes. Be careful, the plastic wrap and steam will be hot.
In a large salad bowl, stir together the couscous, steamed edamame, red pepper, cilantro, onion, apricots, cranberries, curry powder, salt, and lemon juice. Let chill for an hour to let the flavors combine.
Read the blog post where this recipe originally appeared.