Go Back

Couscous and edamame salad

This couscous and edamame salad is perfect for using up leftovers. You can adjust the veggies, if you like and add kale, instead of spinach, or chickpeas instead of lentils and so on. I had some leftover  lack quinoa and added to the salad, but you don’t have to cook any just for this recipe. The salad is perfect for a light vegan lunch or  you can serve it as a side dish with grilled fish or meat.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup cooked couscous
  • ½ cup cooked black quinoa optional
  • ½ cup cooked or tinned lentils
  • ½ cup leftover cooked brown rice or pearl barley
  • 100 g edamame beans frozen
  • 1 handful of spinach
  • 2 Tbsp mixed pumpkin seed and sunflower seeds
  • 1 small carrot finely grated
  • ½ red pepper grilled or raw, chopped
  • 2 spring onions chopped
  • 2 Tbsp chopped parsley
  • For the dressing:
  • 2 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • Juice of ½ lemon
  • ½ tsp grated ginger
  • 1 small garlic clove minced
  • ½ chilli deseeded and finely chopped ( optional)
  • Agave or maple syrup to taste
  • Salt & pepper

Method
 

  1. First make the dressing, by mixing the ingredients. Taste and adjust the sweetness, acidity and seasoning to your liking. Set aside.
  2. Cook the couscous, following the instructions on the packets. Measure out the leftover rice or pearl barley. Put them in a mixing bowl.
  3. Blanch the edamame beans in boiling water for 3 minutes. Add the spinach for the last minute of cooking. Rinse under cold water and add to the bowl.
  4. Lightly toast the nuts and seeds (optional) and add to the salad.
  5. Grate the carrot, add to the salad.
  6. Add the red pepper and spring onion.
  7. Add the dressing and toss well. Let it rest for at lest 15 minutes.
  8. Just before serving, add the parsley and adjust the seasoning to your liking.