Couscous with Chickpeas, Tomatoes, and Edamame

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

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Nutritional Information

Amount per serving
  • Calories: 454
  • Calories from fat: 28%
  • Fat: 13.9g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.6g
  • Protein: 20.7g
  • Carbohydrate: 62.4g
  • Fiber: 11g
  • Cholesterol: 27mg
  • Iron: 4mg
  • Sodium: 990mg
  • Calcium: 307mg

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

  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.
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