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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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âThis is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal.â Linda Baggett - Arcata, California Ingredients:
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/3 cup water |
1-3/4 cups uncooked couscous |
3 cups cubed cooked chicken breast |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
2 medium tomatoes, chopped |
1 medium sweet red pepper, chopped |
1 small cucumber, sliced |
1/2 cup minced fresh parsley |
1/2 cup crumbled feta cheese |
3 green onions, sliced |
1/4 teaspoon pepper |
3/4 cup fat-free italian salad dressing |
Directions:
1. In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
2. Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving. Yield: 9 servings.
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