Edamame Couscous


Side Dish
Edamame Couscous

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Couscous with edamame and sliced mushrooms in a white square bowl

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At potlucks and get-togethers, this one's always a standout. Make sure you make enough for leftovers—it makes a great lunch the next day. 

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Servings and Ingredients

Serves 6
1 c. frozen shelled edamame
1 c. uncooked couscous
2 tbsp. sesame oil
1 (3.5 oz) pkg shiitake mushrooms, stems removed, sliced
3 tsp. reduced-sodium soy sauce, divided
¼ c. sliced green onions


  1. Bring 1-1/2 cups water to boiling in medium saucepan. Add edamame; cook 30 seconds. Stir in couscous. Cover and remove from heat. Let stand 5 to 7 minutes.
  2. Meanwhile, heat oil in large skillet over medium heat. Add mushrooms and cook 3 minutes. Add 2 teaspoons of the soy sauce and cook 1 minute more.
  3. Fluff couscous mixture with fork. Gently fold in mushrooms and green onions. Stir in remaining 1 teaspoon soy sauce. Season with salt and pepper to taste.

Nutrition facts


207 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 87mg
  • Total Carbohydrates: 34g
  • Protein: 8g

Recipe Source:

Try-Foods International, Hy-Vee HealthMarket, February 2011.