Couscous With Chickpeas, Tomatoes, and Edamame

READY IN: 15mins
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!

Ingredients Nutrition


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

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