Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

Quick and simple to make! I used 1 1/2 c. whole wheat couscous with one can of fat free, low sodium chicken broth. I only used the marinade from one jar of artichokes and it was just right. This recipe makes a ton of food! Plently for leftovers and those are just as good! This is a keeper.

Easy and delish for lunch or summer side salad. Add a few tablespoons of eevo for extra flavor.

This is a super fast, super easy recipe! I had to make a few modifications to use what I had on hand. I substituted Morroccan couscous for the Israeli couscous and used a can of fire-roasted tomatoes instead of the sundried tomatoes. Instead of using chicken broth, I used the juice from the tomatoes and added enough water to cook the couscous. I would definitely make this again! It was delicious!

This was a great recipe. I cooked with Shrimp and Chicken Broth rather than Chicken and Vegetable Broth. My husband was suprised I liked it because "it has flavor". This was a hit because it was better than all of the "bland" recipes I normally cook. The only thing I would change next time is not include all of the oil from the Artichoke Hearts bottles. Definitely will make again.

Simple to make, hearty dinner but too bland.

I enjoyed making and eating this dish because it was different and flavorful. However, next time I would leave out the parsley.

Not a fan, it was edible but I probably will not make again unless fine a way to tweak. A lot of flavor some bites others blaugh