Couscous Summer Salad
1 cup whole wheat couscous
1 1/2 cups veggie broth or water
2 tablespoons vegan butter
1/2 tablespoon soy sauce
1 cup edamame beans
One hand full spinach leaves
Pepper to taste
1) Bring the broth to a boil, adding the "butter" and allow to melt. When the "butter" is melted add the couscous and reduce the heat. Cover and let sit for 5 minutes, or when the couscous has taken all the water.
2) While the couscous sits, wash and chop the spinach roughly and place in a bowl. Do the same for the edamame or you may leave them whole. I made a mix of chopped and whole. Place the edamame in the bowl and mix them together with the soy sauce and pepper.
3) Add the couscous to the bowl mix it all together, and place into the fridge to cool a bit, serve whenever you'd like with some pita bread.
As a note I used bagged spinach and frozen edamame, so it would naturally take longer if you needed to thaw/cook the edamame.
Hope this works out for everyone!
Source of recipe: I found out my mom bought edamame and didn't use it for anything yet. I made this up for fun and I guestimated the potions of the edamame , as I didn't know how much couscous I had left.The couscous is made from a mix and the instructions come from a little paper card I got from my supermarket.