Skip directly to content

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).