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

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

How to Make It

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.

Ratings & Reviews

SchuylerV30's Review

LV2009
October 08, 2013
I make this all the time! Even my seven year old son likes it!

LV2009's Review

SchuylerV30
March 14, 2010
Yummy !

macyjoliemom's Review

AliPaige
March 08, 2010
Loved this dish! I substituted whole wheat israeli couscous and used fire-roasted tomatoes. It went together quickly with minimal chopping. Most of the ingredients I already had in the pantry. I will make this dish often.

AliPaige's Review

macyjoliemom
February 11, 2010
I thought this recipe was just OK the day of (and served hot) but LOVED it the following day served cold. I'll be making this again!