israeli couscous with artichokes, feta & sun-dried tomatoes


  • 2 1/3  cups  water, divided
  • 1/2  cup  sun-dried tomatoes
  • 1  (14 1/2-ounce) can vegetable broth
  • 1 3/4  cups  uncooked Israeli couscous
  • 3  cups  chopped cooked chicken breast
  • 1/2  cup  (2 ounces) crumbled feta cheese
  • 1  cup  chopped fresh flat-leaf parsley
  • 2  (6-ounce) jars marinated artichoke hearts, undrained
  • 1/4  teaspoon  freshly ground black pepper

Combine 2 cups water and tomatoes in a microwave-safe bowl. Microwave at high 3 minutes or until water boils; cover and let stand 10 minutes or until soft. Drain and chop; set aside.

Place 1/3 cup water and vegetable broth in a large saucepan; bring to a boil. Stir in couscous. Cover, reduce heat, and simmer 8 minutes or until tender. Remove from heat; stir in tomatoes and remaining ingredients. Makes 6 servings (serving size: about 1 cup).

Nutrition: 419 Calories, 30.2 g Protein, 2.6 g Fiber

Source: Cooking Light


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