1 12 oz box of Israeli Couscous (about 1 1/3 cups dry pearl couscous)
12 oz Broccoli Florets (5 cups of broccoli florets)
1 Tbsp olive oil
2 tsp sesame oil
2 cloves garlic, crushed
1 1/2 cups Shelled Edamame
1 cup sliced green onion
2 Tbsp soy sauce or tamari
Sprinkle on extra soy sauce to taste when serving, optional
Prepare couscous according to package instructions, but add broccoli florets to the pot during the last 5 minutes (just toss them on top and put the lid back on). Allow the broccoli to steam in the pot along with the couscous until both are done.
In a non-stick skillet or wok, heat the olive oil over medium-high heat.. Beat together the eggs and sesame oil in a small bowl, then pour into skillet. The egg will spread out in the pan. Cook only for about 30 seconds, just until it starts to set up, and then use a wooden spatula to push the eggs to one side, breaking it up.
Quickly toss the garlic into the exposed part of the pan. Add couscous and broccoli and stir-fry for an additional minute.
Add edamame and green onions. Sprinkle in the soy sauce and stir to combine.