Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth1/3 cup water1-3/4 cups uncooked couscous3 cups cubed cooked chicken breasts1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped2 medium tomatoes, chopped1 medium sweet red pepper, chopped1 small cucumber, sliced1/2 cup minced fresh parsley1/2 cup crumbled feta cheese3 green onions, sliced1/4 teaspoon pepper3/4 cup fat-free Italian salad dressing
Preparation
In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.
