Ingredients
1 tablespoon olive oil
1 1/2 cups edamame, shelled (you can find frozen shelled edamames in most markets)
1/2 cup red onion, chopped
1/4 teaspoon red pepper flakes
3 large cloves garlic, minced
2 1/4 cups water, divided
1/4 cup fresh basil, chopped
1 (16 ounce) can chickpeas, rinsed and drained
1 (14.5 ounce) can diced tomatoes
2 tablespoons GOLDEN BLOSSOM HONEY
3/4 teaspoon salt
1 cup uncooked couscous
1 cup feta cheese, crumbled
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a large skillet heat olive oil. Add edamame, onion, and red pepper flakes. Sauté 3 minutes. Stir in garlic and cook 1 minute. Stir in 1/2 cup water, basil, chickpeas, tomatoes and honey. Bring to a boil, reduce to a simmer and cook 10-12 minutes. Add remaining 1 3/4 cups water and salt. Bring to a boil. Stir in couscous until well incorporated. Cover, remove from heat and let stand for 5 minutes. Sprinkle feta over the top and cover pan again. Let sit another 1-2 minutes until feta begins to soften.
Serves: 4
Serves: 4
