Pearl (Israeli) Couscous with Veggies

1. 1

   In a medium saucepan over medium heat, saute the couscous with half of the olive oil until couscous is lightly browned (about 5 minutes), stirring frequently.

2. 2

   Add 2 1/4 cups of vegetable stock and bring to a boil.

3. 3

   Reduce heat to medium low and cover.

4. 4

   Simmer for about 10-12 minutes or until liquid is absorbed.

5. 5

   Set aside, covered.

6. 6

   In a large skillet, heat the remaining half of the olive oil over medium heat.

7. 7

   Add garlic, onion and carrots; cook until carrots are starting to get soft but still a little crunchy, about 5-6 minutes.

8. 8

   Add the remaining 1/4 cup of vegetable broth.

9. 9

   Then add couscous, edamame, corn, parsley, salt and pepper.

10. 10

    Stir until warm.

11. 11

    Remove from heat; add lemon juice and stir.

12. 12

    Serve.

13. 13

    Makes a total of 6 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.