Couscous with Roasted Almonds and Edamame

prep time:: 0 min

Serving size: 4

ingredients

1 medium clove garlic
1 1/2 C carrot juice
1/4 tsp salt
1/4 tsp black pepper -- freshly ground
1 1/2 C frozen edamame -- shelled
2 medium scallion
4 - 5 sprigs fresh cilantro
3/4 C couscous
1 oz almonds -- roasted

directions

Mince garlic to make 1 teaspoon. In a 1 1/2 quart saucepan, combine garlic, carrot juice, salt, and pepper. Bring to a boil over high heat. Add edamame and return to a boil. Reduce heat to low, cover, and simmer 4 minutes.

While edamame simmers, chop scallions to make 1/2 cup and cilantro to make 2 tablespoons; set aside. Increase heat to high and return edamame to a boil; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Meanwhile, chop almonds. Fluff couscous with a fork; add scallions, cilantro, and almonds.

Source: Eat Right Magazine