Couscous with Artichokes Feta and Sun Dried Tomatoes

Name: Couscous with Artichokes Feta and Sun Dried Tomatoes
Ingredients: 125 ml (1/2 cup) sun-dried tomatoes in oil, drained and sliced; 375 ml (11/2 cup) chicken stock; 500 ml (2 cups) Israeli couscous (or Moroccan instant couscous); 4 roasted chicken breast, cut into slices; 250 ml (1 cup) Italian flat leaved parsley; 125 ml (1/2 cup) feta cheese, crumbled; freshly ground black pepper; 24 marinated artichoke hearts; squeeze of fresh lemon; drizzle of olive oil

If you can find Israeli couscous use it. The grains are larger then those in Moroccan couscous, but they still cook faster than rice. Otherwise, use instant couscous.

Published 19 April 2022

Method

Bring 1/3 cup of water and the chicken stock to the boil. Add the Israeli couscous and simmer for 8 minutes until tender. If using instant Moroccan couscous, pour boiling chicken stock over, cover and leave to stand for 8 minutes. Fluff with a fork.
Stir in the tomatoes, chicken and remaining ingredients. Leave to stand for the flavoures to develop before serving.