Pearl (Israeli) Couscous with Veggies

• 1- 3/4 cup Dry Israeli (pearl) Couscous
• 2 Tablespoons Olive Oil, Divided
• 2- 1/2 cups Vegetable Broth, Divided
• 3 cloves Garlic, Minced
• 1 cup Finely Chopped Yellow Onion
• 1 cup Finely Chopped Carrots
• 1 cup Shelled Edamame
• 1 cup Sweet Corn
• 3 Tablespoons Fresh Parsley, Chopped
• 1/2 teaspoons Ground Sea Salt
• 18 teaspoons Freshly Ground Pepper
• 1 Tablespoon Fresh Lemon Juice

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. Add 2 1/4 cups of vegetable stock and bring to a boil.
3. Reduce heat to medium low and cover.
4. Simmer for about 10-12 minutes or until liquid is absorbed.
5. Set aside, covered.
6. In a large skillet, heat the remaining half of the olive oil over medium heat.
7. Add garlic, onion and carrots; cook until carrots are starting to get soft but still a little crunchy, about 5-6 minutes.
8. Add the remaining 1/4 cup of vegetable broth.
9. Then add couscous, edamame, corn, parsley, salt and pepper.
10. Stir until warm.
11. Remove from heat; add lemon juice and stir.
12. Serve.
13. Makes a total of 6 cups.

couscous, olive oil, vegetable broth, garlic, yellow onion, carrots, shelled edamame, sweet corn, fresh parsley, ground sea salt, freshly ground pepper, lemon juice

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/pearl-israeli-couscous-with-veggies/ (may not work)