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Experiment with couscous in this edamame & couscous salad recipe

Edamame & couscous salad
Edamame & couscous salad
Photo by author

Couscous may be considered one of the ultimate culinary conundrums -- it looks like a grain yet is technically pasta, it tends to be savory yet can be served as dessert, and while this is a worldwide staple, many Americans have never cooked it themselves. Join this international phenomenon to see for yourself just how versatile and easy couscous can be in a dish. Try a simple starter recipe like this Edamame & Couscous Salad.

Get to the so-called meat of your salad by skipping the lettuce and embracing the more exciting elements. Combine cooked couscous with a well-rounded and colorful mixture of edamame, corn, cherry tomatoes, red onion and black beans. For a salty component, add feta cheese crumbles (but feel free to omit these for those anyone watching their dietary intake or who would like to prepare this as a vegan recipe).

You can truly enjoy this Edamame & Couscous Salad without dressing, but if you find this habit hard to break, try something with an acidic finish like a red wine vinaigrette dressing. This can also come in handy should you serve this salad after it has been refrigerated and needs to be somewhat refreshed.

While couscous may appear like merely teeny tiny seeds to newbies, it is absolutely easy to prepare and even easier to scarf down in any number of delicious ways. Experiment with this basic couscous salad and go from there!


  • 1 cup instant couscous (Consider flavored couscous, ie: parmesan)
  • 1 cup vegetable broth
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 1/2 cups edamame shells
  • 2 ears corn, husked
  • 1 1/2 cups cherry tomatoes, quartered
  • 1 (14-oz) can black beans, well rinsed
  • 1/4 small red onion, minced
  • 1/2 cup feta crumbles (optional)
  • Red wine vinaigrette dressing (optional)


Begin by preparing the couscous. In a medium saute pan, bring the vegetable broth to a boil with the olive oil over high heat. Once boiling, remove the pan from heat. Stir in the couscous and salt. Cover with a lid and set aside for ten minutes. Fluff with a fork.

Meanwhile, bring a medium pot of water to a boil. Using tongs, carefully transfer the corn to the pot. Boil for approximately two minutes. Remove, and run under cold water until cool enough to handle. Stand upright on a cutting board; carefully slice the kernels from the cob using a downward motion.

In a large bowl, toss the couscous, corn, edamame, black beans, cherry tomatoes and red onion. If using, top with feta crumbles and toss with red wine vinaigrette dressing.

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