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Couscous with Chickpeas, Tomatoes, and Edamame

Source of Recipe


Cooking Light-3/03






List of Ingredients



• 1 tablespoon olive oil
  
• 1 cup fresh or frozen shelled edamame
  
• 1/2 teaspoon crushed red pepper
  
• 4 cloves garlic, minced
  
• 2 1/4 cups water, divided
  
• 1/4 cup chopped fresh basil
  
• 1 (16 ounce) can chickpeas, drained and rinsed
  
• 1 (14.5 ounce) can diced tomatoes, undrained
  
• 3/4 teaspoon salt
  
• 1 cup uncooked couscous
  
• 2 cups coarsely chopped green onions
  
• 1 cup crumbled feta cheese
  






Instructions



1. Heat olive oil in a large skillet over medium heat. Add edamame, red peppr, and garlic; saute 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.
   
   
2. Yield: 5 servings (serving size: 1 1/3 cups). 454 cal, 13.9g fat, 20.7g pro, 62.4g carb, 11g fiber, 27mg chol, 4mg iron, 990mg sod, 307mg calc.