Edamame Succotash with Cous Cous

I didn't have high hopes for this recipe, but then I was taken aback by its great flavors.  This will be a repeat for dinners or as a side dish to fish or chicken.  It tastes great when cooled as well, so I'm thinking this would go great in sack lunches someday too (pictured as my son's lunch).

Edamame Succotash with Cous Cous (adapted from parents.com)     

• 2  tsp.  extra-virgin olive oil
• 4  green onions, sliced, white and green parts separated
• 1  cup  corn kernels (2 ears corn if using fresh)
• 1  cup  shelled frozen edamame (soy beans, found in freezer section)
• 1  chopped red sweet pepper
• 1  tsp.  marjoram (oregano can be subbed if you don't have it)
• 1 c chopped carrots
• 1 zucchini, chopped
• 1  cup  low-sodium chicken or vegetable broth
• 1/2 Tbs  cornstarch
• 1/2 c cous cous (or other grain) prepared with broth in place of water

Heat oil in a large skillet over medium-high heat. Add carrots and white part of green onion and cook until carrots begin to soften. Stir in corn, edamame, sweet pepper, zucchini, & marjoram, and cook, stirring often, until the vegetables are crisp-tender, 4 to 5 minutes. Stir together broth and cornstarch; stir into corn mixture. Reduce heat to low, cover and simmer until veggies are as soft as you like.  In the meantime, prepare cous cous or other grain.  Remove lid from pan, cook and stir until thickened, bubbly, and liquid almost evaporates.  Add cous cous and greens from onions. Stir to incorporate.  Serve immediately or cooled.