Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

By á-25089

Allison Fishman, Cooking Light

AUGUST 2003

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

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.

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.

Amount per serving 1 cup

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