Couscous with Chickpeas, Tomatoes, and Edamame

Substitute thawed frozen green peas for the edamame, if you prefer.

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

Ingredients

• 1  tablespoon  olive oil
• 1  cup  fresh or frozen shelled edamame (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 green onions
• 1  cup  crumbled feta cheese

Preparation

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.

Nutritional Information

Calories:

454 (28% from fat)

Fat:

13.9g (sat 5.4g,mono 4.3g,poly 2.6g)

Protein:

20.7g

Carbohydrate:

62.4g

Fiber:

11g

Cholesterol:

27mg

Iron:

4mg

Sodium:

990mg

Calcium:

307mg