Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 cups chicken breast cooked chopped
• 2 ounces feta cheese crumbled
• 1 cup flat-leaf parsley fresh chopped
• 1.8 cups israeli couscous uncooked
• 12 ounce marinated artichoke hearts undrained
• 0.5 cup sun-dried tomatoes 
• 14.5 ounce vegetable broth canned
• 2.3 cups water divided

Equipment

• bowl
• sauce pan
• microwave

Directions

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.
2. Drain and chop; set aside.
3. 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.
4. Remove from heat; stir in tomatoes and remaining ingredients.