Wednesday, September 09, 2009

Couscous with Chickpeas, Tomatoes, and Edamame

I decided to try out this recipe for myself and I LOVED it! I will make it again! I have a couple Tupperware containers filled with it now, so we'll see if it passes the lunchbox test tomorrow. I really liked it a lot! Yum yum. Definitely a good weeknight meal, too, since it requires minimal prep work.

Sorry about the crappy picture.
couscous

Couscous with Chickpeas, Tomatoes, and Edamame
Cooking Light, March 2003

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

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.

Yield: 5 servings

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