Couscous with Chickpeas, Tomatoes, and Edamame

• • YIELD: 5 servings (serving size: 1 1/3 cups)

  Ingredients

  1 tablespoon olive oil
• 1 cup fresh or frozen shelled edamame (soybeans)
• 1/2 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 2 1/4 cups water, divided
• 1/4 cup chopped fresh basil
• 1 (16-ounce) can chickpeas (garbanzo beans), 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

Preparation

• 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.

Cooking Light 
MARCH 2003