Edamame and Asparagus Couscous Salad

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Edamame and Asparagus Couscous Salad

Yield: 4

Edamame and Asparagus Couscous Salad

Couscous is a fun grain to play with. It’s really like a pasta, but lower glycemic load, higher vitamin profile, more protein than white rice & lower fat-to-calorie than rice or pasta. This recipe has a tinge of sweetness to it (probably the maple syrup). It’s also great leftover for lunch (if there is any left).


12 spears asparagus (ends removed and cut into thirds)

1 regular red onion (chopped)

¼ cup shallots (finely chopped)

1 cup edamame beans (frozen pre-shucked)

1 cup vegetable stock (low sodium)

1 cup couscous

2 Tbsp balsamic vinaigrette

1 tsp maple syrup (or sugar free syrup)

1 Tbsp tamari


  1. In a small pot on high heat, bring the stock to a boil. Remove from heat and stir in couscous; cover with lid and let sit for 10 minutes.
  2. In a large saucepan on medium-high heat, sauté the shallots and onions until translucent. Add the asparagus to the pan and sauté for 4-6 minutes, or until asparagus can be pierced easily with a fork.
  3. Turn off heat. Stir in the vinegar, tamari, maple syrup (or sugar free syrup), and edamame and let sit covered for 5 minutes.
  4. In a medium bowl, toss the couscous and vegetables together and refrigerate for at least 1 hour before serving.


  1. The Kitchen Skinny says

    eschaumann March 1, 2012 at 2:34 am [edit]
    My whole family loved this. My 8 year old son said “Thanks Mom for always making us homemade healthy food.” That made me feel great! I think sliced grape tomatoes would be really good in this.

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