Couscous with Chickpeas, Tomatoes, and Edamame

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Couscous with Chickpeas, Tomatoes, and Edamame

 

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

 

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.

Makes 5 servings.