This giant 12 1/2 inch skillet (with lid) is a MUST have in my kitchen. I honestly don’t know how I lived without it. I’m a pretty frugal gal, but some things I am willing to spend a bit of money on, and my cookware is one of those things. I’m hoping this scanpan will last me many years.
Having a big ass skillet like this allows me to make all kinds of “one pan” meals (or have a casserole factory) like this couscous dish. This dish is great for lunch as well as super healthy and protein packed!
Couscous with white beans, tomatoes and edamame
1. T olive oil
1 c. fresh or frozen shelled edamame
1/2 t. crushed red pepper
4 cloves garlic, minced
2 1/4 c. water, divided
1/4 c. chopped basil
1 16oz can white beans (you can use any type of bean really)
1 14.5oz can diced tomatoes, undrained
3/4 t. salt
1 c. uncooked couscous
2 c. coarsely chopped green onions
1 c. crumbled feta
Heat oil in (big ass) skillet. Add edamame, red pepper and garlic. Cook 3 minutes, stirring frequently. Stir in 1/2 c. water, basil, beans and tomatoes. Simmer 15 minutes. Add 1 3/4 c water and salt. Bring to a boil. Gradually stir in couscous . Remove from heat. Cover and let stand for 5 minutes. Stir in onions and feta.