Couscous With Artichokes, Feta, And Sun-Dried Tomatoes - cooking recipe

Ingredients

2 1/3 cups water, divided
1/2 cup sun-dried tomato
1 (14 1/2 ounce) can vegetable broth
1 3/4 cups uncooked israeli couscous
3 cups chopped cooked chicken breasts
1/2 cup crumbled feta cheese
1 cup chopped fresh flat-leaf parsley
2 (6 ounce) jars marinated artichoke hearts, undrained
1/4 teaspoon fresh ground black pepper

Preparation

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.
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.