I'll call this one "Summer Succotash Couscous." I desperately needed something to do with the frozen bags of edamame and corn hanging out in my freezer... a little mix-and-match of googled recipes turned out delicious!
I ate this as a main dish, but it would be great as a side dish if you left out the beans. You'll see kidney beans in the picture, as they were what was in the cupboard, but next time I'll use something milder, like cannellini, so that the butter and mint aren't overwhelmed.
1 box of couscous, prepared following box directions
(I used Near East Roasted Garlic and Olive Oil)
1 1/2 Tbsp butter
1/2 small red onion, diced
1 Red bell pepper, diced
2 cups frozen corn
2 cups frozen edamame
1 can cannellini beans, drained and rinsed
2 Tbsp white wine
1 Tbsp rice wine vinegar
Salt to taste
10 leaves of fresh mint, chiffonade
Prepare the box of couscous first. While it is resting, melt butter in a large pan, stir in onion and red pepper and cook until they begin to soften. Add frozen edamame, frozen corn and cannellini beans and stir to coat. Add white wine, rice vinegar and salt and cook until frozen veggies and beans are heated through. Stir in couscous until thoroughly mixed and juices are absorbed. Add mint and stir just before serving
Enjoy!
I ate this as a main dish, but it would be great as a side dish if you left out the beans. You'll see kidney beans in the picture, as they were what was in the cupboard, but next time I'll use something milder, like cannellini, so that the butter and mint aren't overwhelmed.
1 box of couscous, prepared following box directions
(I used Near East Roasted Garlic and Olive Oil)
1 1/2 Tbsp butter
1/2 small red onion, diced
1 Red bell pepper, diced
2 cups frozen corn
2 cups frozen edamame
1 can cannellini beans, drained and rinsed
2 Tbsp white wine
1 Tbsp rice wine vinegar
Salt to taste
10 leaves of fresh mint, chiffonade
Prepare the box of couscous first. While it is resting, melt butter in a large pan, stir in onion and red pepper and cook until they begin to soften. Add frozen edamame, frozen corn and cannellini beans and stir to coat. Add white wine, rice vinegar and salt and cook until frozen veggies and beans are heated through. Stir in couscous until thoroughly mixed and juices are absorbed. Add mint and stir just before serving
Enjoy!
Comments