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:
- Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, black pepper and garlic; cook for 3 minutes, stirring frequently
- Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer for 15 minutes
- 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
- Stir in onions and feta; toss well. Serve immediately
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