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.
Though grains of Israeli couscous are larger than those in Moroccan couscous, they still cook faster than rice or pasta.
Love this recipe! Great flavors and so easy!
Read MoreNot 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
Read MoreI enjoyed making and eating this dish because it was different and flavorful. However, next time I would leave out the parsley.
Read MoreSimple to make, hearty dinner but too bland.
Read MoreQuick 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.
Read MoreEasy and delish for lunch or summer side salad. Add a few tablespoons of eevo for extra flavor.
Read MoreThis 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.
Read MoreThis 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!
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