Couscous and Edamame Salad

  • Yield: 5 servings


1/2-- onion, chopped
1/2teaspoon minced garlic
2 1/2cups canned fat-free chicken broth
1 1/2cups couscous
1cup shelled edamame, cooked crisp tender according to directions
1teaspoon ground ginger


  1. In pot coated with nonstick cooking spray, sauté garlic and onion; add chicken broth. Bring to full boil and add couscous. Cover pot and remove from heat.
  2. Let sit 5 minutes; fluff with a fork. Set aside to cool. When cool, add edamame and ginger. Makes 5 cups.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello's Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).


Nutritional Info *per serving

  • Calories 246
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 263mg
  • Carbohydrate 46g
  • Fiber 4g
  • Protein 10g