Couscous with Chickpeas, Tomatoes, and Edamame

Ingredients

• 16 ounce chickpeas drained and rinsed canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup couscous uncooked
• 0.5 teaspoon pepper red crushed
• 1 cup edamame fresh shelled (soybeans)
• 1 cup feta cheese crumbled
• 0.3 cup basil fresh chopped
• 4  garlic cloves minced
• 2 cups green onions coarsely chopped
• 1 tablespoon olive oil 
• 0.8 teaspoon salt 
• 2.3 cups water divided

Equipment

• frying pan

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes.
3. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous.
4. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.