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Couscous with Chickpeas, Tomatoes, and Edamame

Yield 5 servings (serving size: 1 1/3 cups)
Substitute thawed frozen green peas for the edamame in this couscous dish, if you prefer.

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

Nutrition 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

How to Make It

  1. 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.