Edamame Succotash with Cous Cous

This recipe was submitted by Kim, and adapted from parents.com.

Ingredients:

• 2 tsp. extra-virgin olive oil
• 4 green onions, sliced, white and green parts separated
• 1 cup corn kernels (2 ears corn if using fresh)
• 1 cup shelled frozen edamame (soy beans, found in freezer section)
• 1 chopped red sweet pepper
• 1 tsp. marjoram (oregano can be subbed if you don't have it)
• 1 c chopped carrots
• 1 zucchini, chopped
• 1 cup low-sodium chicken or vegetable broth
• 1/2 Tbs cornstarch
• 1/2 c cous cous (or other grain) prepared with broth in place of water

Directions:

Heat oil in a large skillet over medium-high heat. Add carrots and white part of green onion and cook until carrots begin to soften. Stir in corn, edamame, sweet pepper, zucchini, & marjoram, and cook, stirring often, until the vegetables are crisp-tender, 4 to 5 minutes.

Stir together broth and cornstarch; stir into corn mixture. Reduce heat to low, cover and simmer until veggies are as soft as you like.

In the meantime, prepare cous cous or other grain. Remove lid from pan, cook and stir until thickened, bubbly, and liquid almost evaporates. Add cous cous and greens from onions. Stir to incorporate. Serve immediately or cooled.

Notes about this recipe:

1. I changed it from the original by adding more veggies, making more sauce, and adding the cous cous (but any grain would work).