Couscous With Chickpeas, Tomatoes, And Edamame - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup edamame (fresh or frozen)
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, 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 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.