Minted Edamame Couscous
Mint and lemon lift a couscous bowl with edamame and cucumber. It suits a lunch where the grain needs only a short covered rest, with the edamame cooked separately as its packet directs. Let the first steam escape before adding cucumber and mint. That small pause helps preserve their fresh texture and aroma.
Mediterranean & Middle Eastern · Preparation time: 12 min · Cook time: 8 min · Total time: 20 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 140 g Dry couscous
- 180 g Shelled frozen edamame
- 150 g Cucumber
- 12 g Fresh mint
- 25 ml Lemon juice
- 20 ml Olive oil
- 180 ml Water
- 2 g Fine salt
Allergens listed for these ingredients · Wheat, Soy. Check package labels.
Step-by-Step Instructions
- Prepare couscous with measured boiling water and salt, following its packet if it specifies a different ratio. Cover until absorbed and fluff with a fork.
- Cook edamame according to the packet and drain. Dice cucumber and chop mint.
- Toss warm couscous and edamame with lemon juice and oil. Let steam escape briefly, then fold in cucumber and mint.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, sieve or colander, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep quick-cooking couscous for covered hydration. Bulgur and pearl couscous are not equivalents at 140 g with the same 180 mL soaking water.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.