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Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

Yield 6 cups (serving size: about 1 cup)
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

Nutrition Information

  • calories 419
  • caloriesfromfat 30 %
  • fat 14.1 g
  • satfat 3.9 g
  • monofat 1.4 g
  • polyfat 0.8 g
  • protein 30.2 g
  • carbohydrate 42.5 g
  • fiber 2.6 g
  • cholesterol 64 mg
  • iron 2.5 mg
  • sodium 677 mg
  • calcium 54 mg

How to Make It

  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.