Couscous with Chickpeas, Tomatoes, and Edamame

recipe
Substitute thawed frozen green peas for the edamame in this couscous dish, if you prefer.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 454
Caloriesfromfat 28 %
Fat 13.9 g
Satfat 5.4 g
Monofat 4.3 g
Polyfat 2.6 g
Protein 20.7 g
Carbohydrate 62.4 g
Fiber 11 g
Cholesterol 27 mg
Iron 4 mg
Sodium 990 mg
Calcium 307 mg

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.

Jeanne Lemlin,

Cooking Light

March 2003
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