Couscous Salad
"I made this the first time for a potluck: fewer people than expected showed up, but I still went home with an empty dish. Quick, cheap, and easy- a good way to clean out the pantry. Peas would probably be good instead of edamame, too."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
5
ingredients
- 3 teaspoons olive oil
- 1 cup shelled edamame
- 1⁄2 teaspoon crushed red pepper flakes
- 4 medium garlic cloves, minced
- 2 1⁄4 cups water, divided
- 1⁄4 cup chopped fresh basil
- 1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes
- 3⁄4 teaspoon salt
- 1 cup uncooked couscous
- 2 cups coarsely chopped green onions
- 1 cup crumbled feta cheese
directions
- 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. Serve warm or refigerated.
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RECIPE SUBMITTED BY
I'm a bit of health nut, I must admit, but have an incurable sweet-tooth. I spend much of my free time outside, running, yoga-ing, biking, reading, and enjoying music. I love to cook and am always looking for something new, healthy, and gluten free to try.
