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Israeli Couscous with Edamame & Corn

Ingredients

Scale
  • 4 cups of Israeli Couscous
  • 4 cups of boiling water with 2 TBS of stock powder
  • 2 cups of cooked and shelled edamame
  • 4 ears raw yellow corn –kernels removed
  • 15 oz/430 g can – yellow corn kernels drained
  • 8 Persian cucumbers cut into chunks
  • 4 cups of cherry tomatoes
  • ½ cup of green spring onions – sliced
  • 1 cup of fresh cilantro – coarsely chopped
  • 1 cup of fresh dill – chopped

FOR THE DRESSING

  • 1 cup good quality Olive oil
  • ¼ cup apple cider vinegar
  • 2 TBS Tahini Paste
  • 2 lemons – juice and zest
  • 1 TBS Dijon mustards
  • Kosher salt and black pepper to taste

Instructions

In a large heavy pan toast the couscous in a little olive oil for 1-2 minutes. Add the 4 cups of boiling water and 2 TBS of stock
powder. Mix to combine and simmer on low heat for 6-7 minutes. Turn off the heat and allow to cool with the lid on for another 6-7 minutes.

In a large bowl combine the edamame, raw corn kernels, yellow canned corn, cucumbers, cherry tomatoes, spring onions, chopped cilantro, and chopped dill.

Puree all the ingredients for the dressing in a blender and pour over the veggies. Add the cooked couscous and adjust seasoning to taste. Served at room temperature.

SERVES 10

Notes

If you make the salad ahead of time you can halve some of the tomatoes just before serving to stop the salad from going soggy

Find it online: https://melissamayo.com/recipe/israeli-couscous-with-edamame-corn/