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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
