Couscous Salad

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.

• Ready In: 30 mins
• Serves: 5

Ingredients

• 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 1/2ounce) can garbanzo beans, drained and rinsed
• 1 (14 1/2ounce) can diced tomatoes
• 3⁄4 teaspoon salt
• 1  cup  uncooked couscous
• 2  cups  coarsely chopped green onions
• 1  cup  crumbled feta cheese

Directions

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.
4. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well. Serve warm or refigerated.