Couscous With Chickpeas, Tomatoes, And Edamame

• 1 tablespoon olive oil
• 1 cup edamame (fresh or frozen)
• 1/2 teaspoon crushed red pepper flakes
• 4 garlic cloves, minced
• 2 1/4 cups water, divided
• 1/4 cup chopped fresh basil
• 1 (16 ounce) can chickpeas, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 3/4 teaspoon salt
• 1 cup uncooked couscous
• 2 cups coarsely chopped green onions
• 1 cup crumbled feta cheese

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

olive oil, edamame, red pepper, garlic, water, fresh basil, chickpeas, tomatoes, salt, couscous, green onions, feta cheese

Taken from www.food.com/recipe/couscous-with-chickpeas-tomatoes-and-edamame-301586 (may not work)