Couscous with Artichokes, Feta, Eggplant, Roasted Red Peppers and Sun-Dried Tomatoes

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Couscous with Artichokes, Feta, Eggplant, Roasted Red

Peppers and Sun-Dried Tomatoes

2 1/3 cups water, divided

1/2 cup sun-dried tomatoes

1 (14 1/2-ounce) can vegetable broth

1 3/4 cups uncooked Israeli couscous

1 cup (4 ounces) crumbled feta cheese

1 cup chopped fresh flat-leaf parsley

1/2 cup chopped fresh mint leaves

2 (6-ounce) jars marinated artichoke hearts, undrained

1 (6-ounce) jar grilled eggplant, drained and save oil

1 (6-ounce) jar roasted red pepper, drained and save

oil

2 tablespoons capers

1 teaspoon red pepper flakes

 

 

 

 

 

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. If its too dry, add some oil from the

eggplant or red peppers.

 

Yield: 6 cups (serving size: about 1 cup)

 

Source: Adapted from Cooking Light, AUGUST 2003

Formatted by Chupa Babi in MC: 05.21.06

 

Though grains of Israeli couscous are larger than

those in Moroccan couscous, they still cook faster

than rice or pasta.

 

ChupaNote: this is my summer potluck dish. It can sit

out in the sun all day and just gets better. Makes up

well with whole wheat orzo also.

 

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