Nutty Couscous, Carrot and Edamame Sauté

25 Min.
25 Min.
12
Ingredients
3
cups water
3 cups water
1
tablespoon Better Than Bouillon® Organic Roasted Chicken Base
1 tablespoon Better Than Bouillon® Organic Roasted Chicken Base
1
tablespoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1
large yellow onion, chopped
1 large yellow onion, chopped
2
cloves garlic, finely chopped
2 cloves garlic, finely chopped
3
cups sliced carrot rounds
3 cups sliced carrot rounds
cups frozen shelled edamame, thawed
1½ cups frozen shelled edamame, thawed
1
(10-ounce) box whole wheat couscous (may substitute with plain couscous)
1 (10-ounce) box whole wheat couscous (may substitute with plain couscous)
1
tablespoon chopped fresh thyme or ½ teaspoon ground thyme
1 tablespoon chopped fresh thyme or ½ teaspoon ground thyme
1
cup grated Romano cheese (optional)
1 cup grated Romano cheese (optional)
½
cup roasted sunflower kernels
½ cup roasted sunflower kernels
Directions
  1. In a large glass measuring cup, whisk water and Chicken Base until base dissolves; set aside.
  2. In a large skillet, heat oil over medium heat. Add onion, garlic and carrots, sauté 5-10 minutes or until carrots are crisp-tender and onion is translucent. Add dissolved base mixture and edamame, stir to combine and bring to a boil.
  3. Turn off heat; stir in couscous and thyme, season with salt and pepper. Cover and let stand for 5 minutes or until water is absorbed. Stir, before serving; sprinkle with Romano cheese and sunflower kernels.
Use frozen corn in place of the edamame in this flavorful side dish. Just thaw the corn and add it after cooking the onion, garlic and carrots.

Recently Viewed