Though grains of Israeli couscous are larger than those in Moroccan couscous, they still cook faster than rice or pasta.

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
3 cups chopped cooked chicken breast
1/2 cup (2 ounces) crumbled feta cheese
1 cup chopped fresh flat-leaf parsley
2 (6-ounce) jars marinated artichoke hearts, undrained
1/4 teaspoon freshly ground black pepper

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 3 cup s chopped cooked chicken breast 1/2 cup (2 ounces) crumbled feta cheese 1 cup chopped fresh flat-leaf parsley 2 (6-ounce) jars marinated artichoke hearts, undrained 1/4 teaspoon freshly 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.