Cook the pearl couscous according to package instructions. Drain if needed and let it cool slightly.

Cook the edamame according to package directions, then drain and set aside.

In a large bowl, combine couscous, edamame, basil, sun-dried tomatoes, and olives.

Add olive oil and lemon juice, then toss well to combine. Season with salt and pepper to taste. Serve chilled or at room temperature.