Couscous With Chickpeas, Tomatoes, and Edamame |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 5 |
|
Cooking Light. March 2003 Ingredients:
1 tablespoon olive oil |
1 cup edamame (fresh or frozen) |
1/2 teaspoon crushed red pepper flakes |
4 garlic cloves, minced |
2 1/4 cups water, divided |
1/4 cup chopped fresh basil |
1 (16 ounce) can chickpeas, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes, undrained |
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. Remove from heat; cover and let stand 5 minutes.
4. Stir in onions and feta; toss well.
|
|