Couscous with Chickpeas, Tomatoes, and Edamame

Couscous with chickpeas, tomatoes and edamameIngredients:

  • 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


  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
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