Prep 10 mins
Cook 20 mins
I made this the first time for a potluck: fewer people than expected showed up, but I still went home with an empty dish. Quick, cheap, and easy- a good way to clean out the pantry. Peas would probably be good instead of edamame, too.
- 3 teaspoons olive oil
- 1 cup shelled edamame
- 1⁄2 teaspoon crushed red pepper flakes
- 4 medium garlic cloves, minced
- 2 1⁄4 cups water, divided
- 1⁄4 cup chopped fresh basil
- 1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes
- 3⁄4 teaspoon salt
- 1 cup uncooked couscous
- 2 cups coarsely chopped green onions
- 1 cup crumbled feta cheese
- Heat olive oil in a large skillet over medium heat. Add edamame, red 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. Serve warm or refigerated.