Recipe
Author
Hy-Vee Test Kitchen
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Description
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.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- 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.
- 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
Servings
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.