Nutty Couscous, Carrot and Edamame Sauté

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Here's a yummy, nutty dish with lots of colorful, veggies.

Recipe tags: chicken base, easy difficulty, side, skillet

Ingredients

Quantity	Ingredient
3 cups	water
1 Tbsp	Better Than Bouillon^® Organic Roasted Chicken Base
1 Tbsp	extra-virgin olive oil
1	large yellow onion, chopped
2 cloves	garlic, finely chopped
3 cups	sliced carrot rounds
1½ cups	frozen shelled edamame, thawed
1 box	(10-ounce) whole wheat couscous (may substitute plain couscous)
1 Tbsp	chopped fresh thyme or 1/2 teaspoon ground thyme
1 cup	grated Romano cheese (optional)
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.

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