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)
- 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)
- 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.