Edamame, Couscous and Spinach Salad
with fried eggs / miso dressing

Name: Edamame, Couscous and Spinach Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 clove Garlic, crushed; 1 Tbsp Miso, red or white; 2 Tbsp Vinegar, rice; 1/2 tsp Ginger, ground; 1/4 cup + 2 Tbsp Oil, cooking; 2 stalks Green onions, chopped; 2 lbs Carrots, peeled and chopped; 1 cup Edamame; 4 oz Spinach, baby; 1/2 cup Walnuts; 4 Eggs; 3/4 cup Stock, any type (sub water); 1/2 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous

Active: 35 Total: 35

Original GF Paleo Vegetarian

Not your ordinary entree salad, this one gets a bold boost of flavor from miso dressing and warm, hearty ingredients like roasted carrots, couscous and a fried egg on top. All of these components work well together which made it favorite when it was first featured in March 2014.

Ingredients

Metric

Servings:

Edamame, Couscous and Spinach Salad:

Garlic - 1 clove , crushed
Miso, red or white - 1 Tbsp
Vinegar, rice - 2 Tbsp
Ginger, ground - 1/2 tsp
Oil, cooking - 1/4 cup + 2 Tbsp
Green onions - 2 stalks , chopped
Carrots - 2 lbs , peeled and chopped
Edamame - 1 cup
Spinach, baby - 4 oz
Walnuts - 1/2 cup
Eggs - 4

Couscous:

Stock, any type - 3/4 cup (sub water)
Salt - 1/2 tsp
Butter - 2 Tbsp
Couscous - 3/4 cup

Prep

Miso dressing - Crush garlic. Mix miso, rice vinegar, ginger, garlic, and first part of cooking oil. (Can be done up to 5 days ahead)
Cook couscous - Double if making Wednesday's dinner. Combine stock, salt, and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 days ahead)
Green onions / Carrots - Prep as directed. (Can be done up to 3 days ahead)

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Make

Heat oven to 425F / 218C.
Toss carrots with ¼ of the miso dressing. Spread out onto a sheet pan and roast for 25 to 30 minutes, until carrots are golden brown. Give the pan a shake midway through roasting.
While carrots are roasting, microwave edamame to defrost them; ~1 minute should do. Toss green onions, couscous (remember to save half if doubled for Wednesday), spinach, edamame and walnuts together in a big salad bowl.
Heat a non-stick pan or griddle up over medium heat. Add in second part of cooking oil and then crack eggs into heated oil. If using a pan, cover with a lid or foil and cook until whites are set, 3 to 4 minutes, and cook until the yolk is to your ‘doneness’ level. Flip over if you want your eggs over easy.
Once carrots are roasted, toss them into the salad bowl and dress with remainder of miso dressing. Season to taste with salt and pepper. Portion out into plates or bowls and top with fried egg. Enjoy!

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