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Couscous with Chickpeas, Edamames and Tomatoes

1 tablespoon olive oil

 1 cup fresh or frozen shelled edamames (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 scallions

 1 cup crumbled feta cheese


Heat olive oil in a large skillet over medium heat. Add edamames, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add1 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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