Pearl (Israeli) Couscous with Veggies

In a medium saucepan over medium heat, sauté the couscous with half of the olive oil until couscous is lightly browned (about 5 minutes), stirring frequently. Add 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium low and cover. Simmer for about 10-12 minutes or until liquid is absorbed. Set aside, covered.

In a large skillet, heat the remaining half of the olive oil over medium heat. Add garlic, onion and carrots; cook until carrots are starting to get soft but still a little crunchy, about 5-6 minutes. Add the remaining 1/4 cup of vegetable broth. Then add couscous, edamame, corn, parsley, salt and pepper. Stir until warm. Remove from heat; add lemon juice and stir. Serve.

Makes a total of 6 cups.