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.
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
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.
Add the tomato, dill, and vinegar to the slow cooker, stirring gently.
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.