Recipe by dicentra
Cooking Light. March 2003
Top Review by Carolyn W
This was really good! I was looking for a light supper using ingredients I have on hand and this was perfect. I had to substitute dried for fresh basil and omitted the feta, as I didn't have any on hand. Next time I may cut back a bit on the amount of couscous, as I prefer a higher ratio of beans/edamame to couscous. I liked the heat from the peppers! Thanks for a quick meal!
- 1 tablespoon olive oil
- 1 cup edamame (fresh or frozen)
- 1⁄2 teaspoon crushed red pepper flakes
- 4 garlic cloves, minced
- 2 1⁄4 cups water, divided
- 1⁄4 cup chopped fresh basil
- 1 (16 ounce) can chickpeas, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 3⁄4 teaspoon salt
- 1 cup uncooked couscous
- 2 cups coarsely chopped green onions
- 1 cup crumbled feta cheese
Directions See How It's Made
- 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.