Prep 5 mins
Cook 15 mins
I just stumbled upon this creation in the kitchen just a bit ago, and I am feeling nice and satisfied right about now. Mmmm! It was yummy. I call it "Faux" because instead of traditional lima beans and corn, I used edamame beans and corn with a can of diced tomatoes and lots of spices. This is a healthy, lowfat, nutritious vegetarian meal that is sure to please, even the meat lovers.
- 1 1⁄2 cups edamame (I used frozen)
- 1 cup frozen corn
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained
- 1 tablespoon dried parsley
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon garlic powder (or to taste)
- 1 teaspoon of ms. dash garlic and herb seasoning mix
- 1 dash sweet paprika
- 1 tablespoon ground flax seeds (just for added nutrition, definitely optional)
Whole wheat couscous
- 1 1⁄2 cups water
- 1 cup whole wheat couscous
- 1 vegetable bouillon cube (I used Celifibr brand from the health food store, it has no MSG, as many do. Also is is lower in sod)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon marsala wine
- 1 dash sweet paprika
- 1 dash oregano
- shredded parmesan cheese (optional)
- Faux Succotash:.
- Place all ingredients into a large skillet, except the flax seed. I salted a bit during cooking and then again at the end, to my taste.
- Cook all of the ingredients on medium/high heat until the tomatoes and juice from them cooks down. Approximately 10- 15 minutes.
- About 1-2 minutes before this was finished, I added the flax seed (this preserves the nutritional value).
- While Succotash is simmering, prepare the couscous. (*note- refer to instructions on box and make sure measurements go along with what this recipe says).
- In a medium sauce pan add 1 1/2 cup of water, 1 tbsp extra virgin olive oil, and the bullion cube. Bring to a boil. As the water heats, stir and make sure the bullion cube fully dissolves (smashing with spoon if necessary).
- When water reaches a boil, add cooking wine and turn heat off.
- Add couscous, stirring immediately and remove from heat.
- Cover with lid and let sit for 5 minutes.
- Now, sprinkle the dash of oregano and paprika and fluff with a fork.
- Serve Succotash on top of the couscous and garnish with Parmesan cheese (I prefer shredded).
- Voila! Tasty and nutrition meal in no time (plus the fact that it's cheap to make definitely scores points with us!).
I was looking for something to go with my marinated chicken breast and found this recipe, as i had edamame and couscous i thought i would try it. It was very good. the only thing i did different was i left out the wine in the couscous. i also didnt have canned tomatoes so i used 3 medium sized fresh and to juice them up i used 1/8 cup of bloody mary mix.. ;) it gave it a little celery bite and was great. i will make again