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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I made this the first time for a potluck: fewer people than expected showed up, but I still went home with an empty dish. Quick, cheap, and easy- a good way to clean out the pantry. Peas would probably be good instead of edamame, too. Ingredients:
3 teaspoons olive oil |
1 cup shelled edamame |
1/2 teaspoon crushed red pepper flakes |
4 medium garlic cloves, minced |
2 1/4 cups water, divided |
1/4 cup chopped fresh basil |
1 (14 1/2 ounce) can garbanzo beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes |
3/4 teaspoon salt |
1 cup uncooked couscous |
2 cups coarsely chopped green onions |
1 cup crumbled feta cheese |
Directions:
1. Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently.
2. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes.
3. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous.
4. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well. Serve warm or refigerated.
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