Edamame and Asparagus Couscous

1 cup couscous
1 Tbs. olive oil
2 medium shallots, peeled and thinly sliced
1 small onion, chopped
6 asparagus spears, cut into 1-1/2 inch pieces
2 Tbs. Balsamic vinegar
1-1/2 tsp. tamari or soy sauce
1 c. shelled edamame (soy beans)

Cook couscous according to package directions. Meanwhile, in medium saucepan, heat oil over medium heat. Add shallots and onion and cook, stirring often, until softened, 3-4 min. Add asparagus and cook, stirring often, until just tender, 2-3 min. Stir in vinegar, tamari and edamame. Season with salt and freshly ground pepper to taste. Reduce heat and cover. Fluff couscous with fork and transfer to shallow serving bowl. Add asparagus mixture and toss to mix. Serve hot.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

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