Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

By BobLongo

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

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.