Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

Though grains of Israeli couscous are larger than those in Moroccan couscous, they still cook faster than rice or pasta.

Yield:

6 cups (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Allison Fishman,

August 2003