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Watermelon feta mint salad

HealthPerks Recipe: Couscous with Artichokes, Feta and Sun-Dried Tomatoes

Intermittent and Conscious Eating Part II



  • 2-1/3 cups water, divided
  • 1/2 cup sun-dried tomatoes
  • 1 (14 1/2 oz) can vegetable broth
  • 1-3/4 cup uncooked Israeli couscous
  • 3 cups chopped cooked chicken breast
  • 1/2 cup (2 oz) crumbled feta cheese
  • 1 cup fresh flat leaf parsley
  • 2 (6 oz.) jars marinated artichoke hearts, undrained
  • 1/4 teaspoon freshly ground black pepper



  1. Combine 2 cups water and tomatoes in a microwave-safe bowl. Microwave on high for 3 minutes or until water boils; cover and let stand 10 minutes or until soft. Drain and chop; set aside.
  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. Remove from heat; stir in tomatoes and remaining ingredients.


This recipe first appeared in the February 2015 edition of the HealthPerks newsletter.

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