In a large saucepan, bring 4 c. water to a boil, salt and add edamame, cook until tender, about 4-5 minutes.Drain and set aside. Place pot back on the stove over medium heat.Add EVOO, onion, zucchini and garlic. Season with salt and pepper and cook until vegetables begin to caramelize, about 5 minutes.Add tomatoes, cumin, coriander and cayenne.Stir and bring to a simmer, reduce liquid by half, about 5 minutes.Stir in edamame until heated through, remove from heat.Add lemon juice and half the fresh herbs, stir.Serve over cous cous or any other grain, garnish with herbs.
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