Coucous with Chickpeas, Tomatoes, and Edamame


Nina Marcinowski

Ingredients

  • 1 tablespoon olive oil
  • 1 cup fresh or frozen shelled edamame (soybeans)
  • ½ teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 2 ¼ cups water, divided
  • ¼ cup chopped fresh basil
  • 1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ¾ teaspoon salt
  • 1 cup uncooked couscous
  • 2 cups coarsely chopped green onions
  • 1 cup crumbled Feta cheese

Directions

Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in ½-cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 ¾ 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 (1 ⅓ cups).

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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