I adapted this recipe from one that I found on eatingwell.com. It is pretty simple to make and is full of flavor. The original recipe only yielded 4 servings but those servings were rather large for me so I changed it to 6 servings. There are also several variations that you can use with this recipe. Mint can be used instead of cilantro and bulgar or warm pita bread can be used instead of the couscous. I also chose a toasted couscous for this recipe so the instructions are based on that. If you don’t want the couscous toasted, than follow the directions on the package.
Edamame is also known as a soybean. More specifically, edamame is a process of preparing soybeans while there are still in the pod. You can usually enjoy a dish in a Japanese or Chinese restaurant. The recipe below calls for shelled edamame, which means that the actual soybeans have been removed from the pod after being cooked. Edamame are a great source of protein but are also high in carbohydrates.
Edamame Stew with Couscous
Keywords: saute entree soup/stew vegetarian edamame tomatoes couscous
Ingredients (serves 6)
- 2 – 10 ounce packages of frozen shelled edamame
- 1 box of couscous
- 2 tablespoons of extra virgin olive oil (EVOO)
- 2 large zucchini, diced
- 2 tablespoons of minced garlic
- 2 tablespoons of ground cumin
- 1/8 teaspoon of cayenne pepper
- 28 ounce can of diced tomatoes
- 1/4 cup chopped cilantro
- 3 tablespoons of lemon juice
Bring a large pot of water to boil. Add the edamame to it and cook until tender, about 4 to 5 minutes or according to the package. Drain.
Heat 1 tablespoon of EVOO in a large saucepan over medium heat. Add the couscous and toast until lightly browned, about 4 to 5 minutes. Add 2 cups of water slowly to the saucepan and bring it to a boil. Reduce heat to medium low heat and cover. Simmer for about 12 minutes or until the water is absorbed.
Heat 1 tablespoon of EVOO in a large saucepan over medium heat. Add zucchini and cook until starting to soften, about 3 minutes.
Add garlic, cumin, and cayenne pepper and cook until fragrant, stirring constantly, about 30 seconds to a minute.
Stir in diced tomatoes and bring to a boil. Reduce heat to a simmer and cook and cook until slightly reduced, about 5 minutes
Stir in the drained edamame and cook until heated through, another 2 minutes or so.
Remove from the heat and stir in the cilantro and lemon juice.
Serve stew on top of cooked couscous.