Slow-Cooker Edamame Succotash

Slow-Cooker Edamame Succotash

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From: Everyday Slow Cooker

Vegetables and edamame (soybeans) crown a bed of whole-wheat couscous for a hearty, healthy meal. You can use fresh-shelled edamame and fresh corn, but using the frozen varieties saves time and produces the same delicious results.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 1 yellow onion (about 8 ounces), chopped
  • 1 red bell pepper (about 8 ounces), chopped
  • 1 (8 ounce) package frozen shelled edamame
  • 1½ cups fresh or frozen yellow corn kernels (from 2 ears)
  • 1 cup unsalted vegetable stock
  • ¼ teaspoon black pepper
  • 1 cup chopped ripe tomato (from 1 tomato)
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 1 tablespoon red wine vinegar
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1 cup uncooked whole-wheat couscous


  • Prep

  • Ready In

  1. Heat the oil in a large skillet over medium-high. Add the onion and bell pepper; cook, stirring often, 4 minutes. Combine the onion mixture, edamame, corn, stock, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables are tender and the flavors blend, 4 to 5 hours.
  2. Add the tomato, dill, and vinegar to the slow cooker, stirring gently.
  3. Bring the water and ¼ teaspoon of the salt to a boil in a small saucepan; stir in the couscous. Remove from the heat; cover and let stand 5 minutes. Fluff with a fork. Sprinkle the edamame mixture with the remaining ¾ teaspoon salt. Divide the couscous among 4 plates. Using a slotted spoon, serve the edamame mixture over the couscous. Garnish with the additional dill, if desired.
  • Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the onion and bell pepper; cook uncovered, stirring often, 4 minutes. Turn off the cooker. Stir in the edamame, corn, stock, and pepper. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the vegetables are tender and the flavors blend, about 5 hours. Complete Steps 2 and 3.

Nutrition information

  • Serving size: 1 cup couscous, about ¾ cup edamame mixture
  • Per serving: 351 calories; 8 g fat(1 g sat); 12 g fiber; 61 g carbohydrates; 16 g protein; 9 g sugars; 0 g added sugars; 549 mg sodium;
  • Carbohydrate Servings: 4

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