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Faux Succotash Edamame With Tomatoes Atop Tasty Wheat Couscous - edamame

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edamame frozen corn salt parsley oregano garlic garlic sweet paprika salt ground flax seeds water whole wheat couscous vegetable bouillon extra-virgin olive oil Marsala wine sweet paprika oregano Parmesan cheese
Viewed: 97 - Published at: 8 years ago

Ingredients

  • 1 12 cups edamame (I used frozen)
  • 1 cup frozen corn
  • 1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained
  • 1 tablespoon dried parsley
  • 12 teaspoon dried oregano
  • 14 teaspoon garlic powder (or to taste)
  • 1 teaspoon of ms. dash garlic and herb seasoning mix
  • 1 dash sweet paprika
  • salt
  • 1 tablespoon ground flax seeds (just for added nutrition, definitely optional)
  • 1 12 cups water
  • 1 cup whole wheat couscous
  • 1 vegetable bouillon cube (I used Celifibr brand from the health food store, it has no MSG, as many do. Also is is lower in sod)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon marsala wine
  • 1 dash sweet paprika
  • 1 dash oregano
  • shredded parmesan cheese (optional)

Method

  • Faux Succotash:.
  • Place all ingredients into a large skillet, except the flax seed.
  • I salted a bit during cooking and then again at the end, to my taste.
  • Cook all of the ingredients on medium/high heat until the tomatoes and juice from them cooks down.
  • Approximately 10- 15 minutes.
  • About 1-2 minutes before this was finished, I added the flax seed (this preserves the nutritional value).
  • Couscous:.
  • While Succotash is simmering, prepare the couscous.
  • (*note- refer to instructions on box and make sure measurements go along with what this recipe says).
  • In a medium sauce pan add 1 1/2 cup of water, 1 tbsp extra virgin olive oil, and the bullion cube.
  • Bring to a boil.
  • As the water heats, stir and make sure the bullion cube fully dissolves (smashing with spoon if necessary).
  • When water reaches a boil, add cooking wine and turn heat off.
  • Add couscous, stirring immediately and remove from heat.
  • Cover with lid and let sit for 5 minutes.
  • Now, sprinkle the dash of oregano and paprika and fluff with a fork.
  • Serve Succotash on top of the couscous and garnish with Parmesan cheese (I prefer shredded).
  • Voila!
  • Tasty and nutrition meal in no time (plus the fact that it's cheap to make definitely scores points with us!
  • ).
  • Enjoy!

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