Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

6 Reviews
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Yield
6 cups (serving size: about 1 cup)
By Allison Fishman
August 2003
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 419
  • Caloriesfromfat 30%
  • Fat 14.1g
  • Satfat 3.9g
  • Monofat 1.4g
  • Polyfat 0.8g
  • Protein 30.2g
  • Carbohydrate 42.5g
  • Fiber 2.6g
  • Cholesterol 64mg
  • Iron 2.5mg
  • Sodium 677mg
  • Calcium 54mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

traveljunkie's Review

gmtaus
April 09, 2014
Love this recipe! Great flavors and so easy!

linZnel's Review

linZnel
April 08, 2013
N/A

MelissaSpencer's Review

KHolcomb
February 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

wheeldeal's Review

madjack96
September 26, 2011
I enjoyed making and eating this dish because it was different and flavorful. However, next time I would leave out the parsley.

RAH20910's Review

cblwolf
January 30, 2011
Simple to make, hearty dinner but too bland.

gmtaus's Review

MelissaSpencer
May 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.

madjack96's Review

RAH20910
May 08, 2010
Easy and delish for lunch or summer side salad. Add a few tablespoons of eevo for extra flavor.

KHolcomb's Review

wheeldeal
September 22, 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.

cblwolf's Review

traveljunkie
March 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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