Couscous with Artichokes, Feta, and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Though grains of Israeli couscous are larger than those in Moroccan couscous, they still cook faster than rice or pasta. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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