Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Substitute thawed frozen green peas for the edamame, if you prefer
Ingredients[]
- 1 tablespoon olive oil
- 1 cup fresh or frozen shelled edamame
- 1/2 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 2 1/4 cups water, divided
- 1/4 cup chopped fresh basil
- 1 (1-ounce) can chickpeas, 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 (4 ounces) crumbled feta cheese
Directions[]
- Heat oil in a large skillet over medium heat.
- Add edamame, 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.
Yield: 5 servings (serving size: 1 1/3 cups)