Vegetable-Packed Israeli Couscous

I like using the larger, pearl-size Israeli couscous because it’s so versatile. You can mix in many combinations of veggies, herbs, and even fruits, and it comes out great every time.

2 cups Israeli couscous
10 grape or cherry tomatoes, halved
1/2 yellow bell pepper, seeded and chopped
1 cup shelled edamame
1/3 cup dried cranberries
1/4 cup chopped dried or fresh parsley
juice of 2 lemons
1 teaspoon extra-virgin olive oil
ground black pepper to taste

Cook the couscous according to the package directions. Drain. Rinse well under cold running water. Place in a large bowl. Add the remaining ingredients and mix well. Serve either at room temperature or chilled.
 
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