Couscous with Chickpeas, Tomatoes, and Edamame |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Substitute thawed frozen green peas for the edamame in this couscous dish, if you prefer. Ingredients:
1 tablespoon olive oil |
1 cup fresh or frozen shelled edamame (soybeans) |
1/2 teaspoon crushed red pepper |
4 garlic cloves, minced |
2 1/4 cups water, divided |
1/4 cup chopped fresh basil |
1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed |
1 (14.5-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. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. 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. Stir in onions and feta; toss well.
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