Faux Succotash Edamame with Tomatoes Atop Tasty Wheat Couscous
Brighten up your table with this vibrant and wholesome recipe for Faux Succotash Edamame with Tomatoes Atop Tasty Wheat Couscous! This quick and flavorful dish reinvents a classic succotash by swapping in nutrient-packed edamame alongside juicy cherry tomatoes, crisp red bell pepper, and aromatic fresh herbs like parsley and basil. A cozy bed of fluffy wheat couscous, infused with vegetable broth, serves as the perfect base to soak up the zesty goodness of a lightly spiced lemon and olive oil dressing. Ready in just 25 minutes, this colorful, plant-based meal is as easy to prepare as it is satisfying, making it a perfect choice for busy weeknights or light yet filling lunches. Packed with protein, fiber, and bold Mediterranean flavors, this recipe will become a staple in your healthy eating rotation.
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Recipe Information
Ingredients
- 1.5 cups edamame (shelled, frozen)
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 2 stalks green onion
- 2 tablespoons fresh parsley
- 1 tablespoon fresh basil
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoons ground cumin
- 0.5 teaspoons paprika
- 1 cup uncooked couscous
- 1.25 cups vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Prepare the couscous by bringing the vegetable broth to a boil in a medium saucepan. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
While the couscous rests, prepare the vegetables. Dice the red bell pepper, halve the cherry tomatoes, and thinly slice the green onion. Mince the fresh parsley and basil.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shelled edamame, diced bell pepper, and a pinch of salt. Sauté for 3-4 minutes until the vegetables are tender-crisp.
Add the halved cherry tomatoes, green onion, ground cumin, and paprika to the skillet. Sauté for an additional 2 minutes until everything is warmed through and fragrant. Remove the skillet from heat.
Stir in 1 tablespoon of lemon juice, the minced parsley, and basil into the vegetable mixture. Adjust seasoning with salt and black pepper to taste.
To assemble, divide the couscous into serving bowls or plates. Top each portion with the faux succotash mixture.
Drizzle the remaining tablespoon of olive oil and remaining tablespoon of lemon juice over the top for an extra burst of flavor. Serve warm and enjoy!
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1943 mg | 84% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 20.9 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3012 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
