Monday, March 29, 2010

Couscous with Chickpeas, Tomato and Edamame

From: Serious Eats

I made this pretty much as written, except I didn't have any scallions. It was a tasty lunch for me, but it seems like it would be easy to adapt for a side dish, pot-luck, etc... maybe add shrimp or chicken if you want.

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
1 cup coarsely chopped green onions (about a bunch)
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.

2 comments:

gwen1234 said...

I think I made this once without the tomato, and it was good that way too. I wonder if it would work with quinoa...

Alissa said...

Probably, but I don't know if the liquid measures would be the same. The way this recipe is written, the amount of liquid from the tomatoes and the added water was just the right amount to cook the couscous and get all absorbed. You would probably just need to make sure that the liquid/quinoa ratio was right.