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Couscous With Chickpeas, Tomatoes, and Edamame

Recipe #301586 | 15 min | 10 min prep | SERVES 5 (Change Servings)
(0) RATE IT NOW READ REVIEWS

dicentra

RECIPE BY: dicentra

Cooking Light. March 2003

Posted on: Apr 30, 2008

Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 cup edamame (fresh or frozen)
  • 1/2 teaspoon crushed red pepper flakes
  • 4 garlic clove, 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 tomato, undrained
  • 3/4 teaspoon salt
  • 1 cup uncooked couscous
  • 2 cups coarsely chopped green onion
  • 1 cup crumbled feta cheese

    • Directions

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

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    Nutrition Facts

    Serving Size 1 (443g)

    Recipe makes 5 servings

    Calories 454
    Calories from Fat 126 (27%)
    Amount Per Serving %DV
    Total Fat 14.1g 21%
    Saturated Fat 5.4g 27%
    Monounsaturated Fat 4.3g
    Polyunsaturated Fat 2.8g
    Trans Fat 0.0g
    Cholesterol 26mg 8%
    Sodium 1153mg 48%
    Potassium 887mg 25%
    Total Carbohydrate 63.3g 21%
    Dietary Fiber 10.2g 40%
    Sugars 5.3g
    Protein 21.4g 42%
    Vitamin A 912mcg 18%
    Vitamin B6 0.8mg 39%
    Vitamin B12 0.5mcg 8%
    Vitamin C 39mg 65%
    Vitamin E 0mcg 1%
    Calcium 346mg 34%
    Iron 4mg 26%

    detailed view...

    how is this calculated?

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