Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Jeanne Lemlin
Recipe by Cooking Light March 2003

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

454 calories; calories from fat 28%; fat 13.9g; saturated fat 5.4g; mono fat 4.3g; poly fat 2.6g; protein 20.7g; carbohydrates 62.4g; fiber 11g; cholesterol 27mg; iron 4mg; sodium 990mg; calcium 307mg.
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