This is a fusion side dish that was perfect with the grilled chicken in a curry spice rub, but you could also serve with fish. I love to use the Israeli couscous which isn’t quite as dry as the traditional variety. Serve with your favorite roasted vegetables for a great meal.
- 1/2 cups Israeli couscous
- 1 tablespoon minced fresh ginger
- 5 scallions, thinly sliced
- 1 small jalapeño, seeded and fine dice
- 2 cloves minced garlic
- 2 cups thawed shelled edamame beans
- 3 cups chicken or vegetable stock
- 1 fresh mango, diced
- 2 tablespoons olive oil
- Kosher salt and pepper
In a medium heavy bottom pot, heat the oil on medium heat and add scallions, ginger, jalapeño, and garlic. Sauté for a few minutes until fragrant, seasoning with salt and pepper. Add couscous to pot, continue to stir constantly allowing couscous to turn a bit golden. Add stock and edamame and bring mixture to a boil, reduce to simmer and cover. Cook an additional 15-20 minutes until liquid is absorbed. Just before serving, toss in fresh mango and garnish with additional fresh scallions as desired.