Ingredients
1 box of commercially sold Couscous (I use Trader Joe’s)
1 frozen package of edamame, shelled (I use Trader Joe’s)
Canned chicken or vegetable stock, per Couscous directions
3/4 cup Fresh or 1/3 cup dehydrated Shiitake Mushrooms
1 - 2 finely chopped shallots
1/3 cup Ochazuke Wakame (available in Asian section of most grocery stores) or use dried Wakame seaweed as substitute
1 Tbsp Canola or other vegetable oil
Salt & Pepper to taste
Preparation
Heat saute pan with 1 Tbsp oil and gently cook shallots; avoid burning. Add couscous and stir together with shallots. Add the broth, shiitake mushrooms, ochazuke wakame or dried wakame, and bring to gentle boil. Lower heat, cover, and let couscous and edamame steam and finish cooking. Avoid scorching. Toss gently. Flavor with salt and pepper to taste. Present in serving bowl garnished with watercress, parsely or any other greens. Great side dish with salmon, beef or pork.
