Edamame includes a range of varieties of soy bean which can bet eaten straight from the pods steam, as in sushi bars. The Japanese pair it with beer so often that the favorite type of edamame in Japan is called “beer friend.” In late July for only a few weeks you may find fresh edamame for sale at farmers’ markets or Trader Joe’s.

I have a wide flat strainer that sits nicely on a 4 quart stock pot or mixing bowl and is very handy for both pasta and blanching pea pods and beans.  This recipe uses it twice because Pearl Couscous (aka “Israeli couscous”) isn’t really couscous, it’s pasta and needs to sit in a strainer briefly to finish properly.

The mild nutty flavor of fresh edamame is a one-season treat and it is nicely extended by the flavors of the whole grain pasta and almonds. Butter, perhaps browned, would be an interesting finish for this but I like the lightness of this as a side dish.

Edamame with Israeli Couscous, Slivered Almond and Pea Shoots

About 40 pods of edamame
4 oz pearl couscous, boiled and strained (can substitute mini farfalle or other small pasta, preferably semolina or wheat based with a nutty flavor)
handful of slivered almonds
3 or 4 fresh cut pea shoots per serving

Wash then blanch 40 edamame pods in salted water for 3 minutes, remove to strainer and place under cold running water for 60 seconds or until cool enough to handle. Grab each pod with the thumb and first finger of both hands forming two pinching pairs. Pinch right behind the beans, most pods have two, and pop the beans out of the other side of the pod into a bowl. The seams of the pods should separate easily and let the beans out. It goes really quickly. Put all the beans in a mixing bowl and set aside.

Cook off the pasta in the same water (while you are pinching pods) and then strain when done.

Combine strained pasta and edamame, salt to taste.

Plate each serving in a ramekin or cruette, topping with slivered almonds and 3 or 4 fresh cut pea shoots.

Serves 4 as a side dish.