Couscous with Edamame and Chickpeas

Name: Couscous with Edamame and Chickpeas
Ingredients: 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 4 garlic cloves, minced; 1 cup fresh or frozen shelled edamame; 1 cup fresh or frozen shelled edamame; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1 large carrot, peeled and shredded; 6 to 8 scallions, coarsely chopped; ½ teaspoon dried marjoram; ¼ teaspoon red pepper flakes; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ¼ cup chopped fresh basil or cilantro; ½ teaspoon freshly squeezed lemon juice (optional); ½ cup chopped reconstituted or oil-packed sun-dried tomatoes; ½ cup chopped reconstituted or oil-packed sun-dried tomatoes; 1 cup uncooked couscous; 1½ cups vegetable broth; ¼ cup chopped fresh basil or cilantro

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Colorful and satisfying, this flavorful pilaf is equally good served hot, cold, or at room temperature.

Ingredients

1 tablespoon olive oil or ¼ cup water
4 garlic cloves

Stew
Vegan

Method

Heat the oil or water in a large saucepan over medium heat. Add the garlic, carrot, scallions, marjoram, and red pepper flakes. Sauté for 3 minutes, stirring frequently. Stir in the edamame, chickpeas, tomatoes, and ½ cup of the broth. Cook for 15 minutes.
Add the remaining 1 cup broth and bring to a boil. Gradually stir in the couscous, then remove from the he