I LOVE this dish. It can be lunch, dinner, or it is a great side to bring somewhere. You will love the flavor combinations and how simple it is to put together. Also, it could not be better for you! Edamame is a fantastic source of protein and fiber. Plus with the chickpeas and whole-wheat couscous, it is filling. I first made this when I lived in Oregon years ago and ate it for basically 1 month straight. 🙂
- 1 tbs olive oil
- 1 cup fresh or frozen shelled edamame
- 1/2 tsp crushed red pepper flakes
- 4 garlic cloves, minced
- 2 1/4 cup water, divided (or you can use organic vegetable broth)
- 1/4 cup fresh basil, chopped
- 1 (16 oz) can of chickpea, (low-sodium) rinsed and drained
- 1 (14.5 oz) can of diced tomatoes, undrained
- 3/4 tsp salt
- 1 cup uncooked couscous, (look for whole-wheat)
- 2 cups coarsely chopped green onions
- 1 cup crumbled feta cheese
- Heat olive oil in a large pot or Dutch oven over med. heat. Add edamame, red pepper, and garlic; cook 3 mins. Stirring occasionally.
- Stir in 1/2 cup water (or broth), chickpeas, tomatoes, basil, and cook 15 mins. Add 1 3/4 water (or broth) and salt; bring to a boil. Gradually stir in couscous. Remove from heat.
- Cover and let stand 5 mins. Stir in green onion and feta and toss well.