Veggie Foodie

Ingredients:

• 1 tablespoon olive oil
• 1 cup fresh or frozen shelled edamame (soybeans)
• 1 teaspoon crushed red pepper
• 1/2 teaspoon black pepper, freshly ground
• 4 garlic cloves, minced
• 2 1/4 cups water
• 1/4 cup chopped fresh basil (or 1/2 tsp dry basil)
• 1 can chickpeas (16 oz.), drained and rinsed
• 1 can diced tomatoes (14.5 oz), un-drained
• 3/4 teaspoon salt (or to taste)
• 1 cup uncooked couscous (whole wheat)
• 1 cup coarsely chopped green onions (about a bunch)
• 1 cup crumbled feta cheese

Method:

1. Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, black pepper and garlic; cook for 3 minutes, stirring frequently
2. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer for 15 minutes
3. Add 1 3/4 cups water and salt, bring to a boil. Gradually stir in the couscous. Remove from heat, cover, and let stand for 10 minutes
4. Stir in onions and feta; toss well. Serve immediately