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.
Recipe by Cooking Light August 2003
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04/09/2014
Love this recipe! Great flavors and so easy!
04/08/2013
02/16/2012
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
09/26/2011
I enjoyed making and eating this dish because it was different and flavorful. However, next time I would leave out the parsley.
01/29/2011
Simple to make, hearty dinner but too bland.
05/27/2010
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.
05/07/2010
Easy and delish for lunch or summer side salad. Add a few tablespoons of eevo for extra flavor.
09/21/2009
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.
03/26/2009
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!
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