Couscous with chickpeas, tomato and edamame

Ingredients:

• 1 tbsp olive oil
• 1 cup frozen edamame
• ½ tsp crushed red pepper
• 4 minced garlic cloves
• ¼ cup fresh basil
• 16 oz chickpeas, drained and rinsed
• 14.5 oz diced tomatoes
• ¾ tsp salt
• 1 cup couscous
• 2 cups green onions, chopped
• 1 cup crumbled feta

Heat the olive oil over medium heat. Saute the edamame, red pepper, and garlic for three minutes, then stir in the basil, chickpeas, tomatoes, and ½ cup water. Cook for 15 minutes more to mix the flavors. Add 1¾ cups of water and the salt, bring the mixture to a boil, and stir in the couscous. Remove from heat, cover, and let sit for five minutes. Stir in the green onions and feta and serve.