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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 419
  • Calories from fat: 30%
  • Fat: 14.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 30.2g
  • Carbohydrate: 42.5g
  • Fiber: 2.6g
  • Cholesterol: 64mg
  • Iron: 2.5mg
  • Sodium: 677mg
  • Calcium: 54mg

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

  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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