Couscous Salad

• 3 teaspoons olive oil
• 1 cup shelled edamame
• 12 teaspoon crushed red pepper flakes
• 4 medium garlic cloves, minced
• 2 14 cups water, divided
• 14 cup chopped fresh basil
• 1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 34 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.
2. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently.
3. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes.
4. Add 1 3/4 cups water and salt; bring to a boil.
5. Gradually stir in couscous.
6. Remove from heat; cover and let stand 5 minutes.
7. Stir in onions and feta; toss well.
8. Serve warm or refigerated.

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

Taken from www.food.com/recipe/couscous-salad-158847 (may not work)