Dinner Last Night: Couscous, Artichokes, Feta, and Sun-Dried Tomatoes

Couscous, Artichoke, Sun-Dried Tomatoes & Feta

Me: I liked it, thought was a little oily and could use either spinach or cucumber.
Rowan: Ate everything.  I chopped up the artichoke and tomatoes small enough for finger food.  He had both the chicken and chicken-less strips.
Brandon: He said it was a little oily, but he eat it all and took left-overs for lunch.


  • 2 1/3 cups water, divided (only used 1/3 for cooking the couscous)
  • 1/2 cup sun-dried tomatoes (already came in oil, ended up with one cup, I like lots of sun-dried tomatoes!)
  • 1 (14 1/2-ounce) can vegetable broth
  • 1 3/4 cups uncooked Israeli couscous (used the whole box, but was only about a cup)
  • 3 cups chopped cooked chicken breast and/or chicken-less strips (microwaved)
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1 cup chopped fresh flat-leaf parsley (I used dry because I didn’t have time to buy fresh)
  • 2 (6-ounce) jars marinated artichoke hearts, undrained
  • 1/4 teaspoon freshly ground black pepper (didn’t use any)


  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. (I didn’t do this as I used tomatoes already in oil)
  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. The couscous cooked very fast, watch it! Remove from heat; stir in tomatoes and remaining ingredients.  I added chicken to my husbands plate and chicken-less to mine, leaving the entire dish together
Notes: I did cook the chicken way ahead of time while Rowan was asleep.  When he’s up it’s very hard to get things done.

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