14 Jun Couscous with Chickpeas, Tomatoes, and Edamame
After eating out and not working out, my husband and I have been feeling very lazy and unhealthy lately. In my search for a healthy recipe (and vegetarian) last night, I came across this one from Cooking Light. Can we say “Yum!”. The flavors of the feta cheese, spices, and couscous went great together. I used the multi-colored couscous to add some more color and served it with multi-grain toasted pita on the side.
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
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.
The Skinny: Serves 5 @ 454 calories. (Really I thought it served enough for 6-7 though)