Couscous with edamame and chickpeas

Couscous with edamame and chickpeas

Total: 1 hr | Active: 35 min.
Nutritional value / people: 671 kcal
, Fat: 40 g
, Carbohydrate: 56 g
, Protein: 21 g

Couscous is so simple and versatile. It can be used any time, just like pasta. In this recipe, I've greened it up a touch with avocado, lime and edamame along with a little feta and some crispy, spicy chickpeas. A wonderfully healthy and satisfying dish for any day of the week.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g chickpeas tinned, rinsed, drained
2 tbsp olive oil
2 tsp ras el hanout
2 tsp ground cumin
½ tsp salt


230 g couscous
1 tbsp butter
4 dl water, boiling
1 avocado, cut into pieces
100 g edamame
½ bunch coriander, finely chopped
1 organic lime, use grated zest and juice
4 tbsp olive oil
1 tsp salt
150 g feta, crumbled
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How it's done

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In a bowl, mix the chickpeas with oil, spices and salt. Spread on a baking tray lined with baking paper.

Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.

Remove from the oven, leave to cool.


Place the couscous in a bowl, pour boiling water over the top, cover and leave to absorb for approx. 10 mins. Separate the couscous with a fork, leave to cool. Add the avocado, edamame, coriander, lime zest, lime juice and oil, season with salt, mix. Plate up the couscous, top with the chickpeas and feta.

Good to know
Tip: Combine the Greek yoghurt with a little olive oil, lemon zest, lemon juice, sumac, salt and pepper, serve with the couscous.

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