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Couscous with Artichokes, Feta, and Sun-Dried Tomatoes
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| Though grains of Israeli couscous are larger than those in Moroccan couscous, they still cook faster than rice or pasta. Yield: 6 cups (serving size: about 1 cup) 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, (salmon) |
| 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
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.
Nutritional Information
Calories:
419 (30% from fat)
Fat:
14.1g (sat 3.9g,mono 1.4g,poly 0.8g)
Protein:
30.2g
Carbohydrate:
42.5g
Fiber:
2.6g
Cholesterol:
64mg
Iron:
2.5mg
Sodium:
677mg
Calcium:
54mg
Allison Fishman, Cooking Light, AUGUST 2003
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