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Categories:
olive oil edamame red pepper garlic water fresh basil chickpeas tomatoes salt couscous green onions Feta cheese
Viewed: 80 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 1 cup edamame (fresh or frozen)
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves, minced
- 2 1/4 cups water, divided
- 1/4 cup chopped fresh basil
- 1 (16 ounce) can chickpeas, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 3/4 teaspoon salt
- 1 cup uncooked couscous
- 2 cups coarsely chopped green onions
- 1 cup crumbled feta cheese
Method
- 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.
