Sun-dried Tomato and Artichoke Couscous

This is another quick standby with lots of possible variations. We use it as a one dish meal or as a side dish. It has all the necessaries (as do most of our one dish meals) and is jam-packed with flavors! Couscous is wonderful, as it cooks in moments, and though I prefer the whole wheat kind because it adds a better punch of protein and fiber, the regular couscous works just fine. Make extras to take leftovers as a power packed lunch that is light enough to allow for an after work run or is easy to digest after a lunch time workout.

Ingredients:
2 cloves garlic
1/2 c. finely chopped onion
1 C Couscous
1 C broth or water
1 Can Chickpeas (garbanzo beans), drained
1 Can artichoke hearts, chopped or quartered and drained
1/2 C. Feta Cheese
1 C chopped sundried tomatoes

Lightly Saute the onion and garlic in a tsp of olive oil in a 2 Quart pot over medium high heat. After 2-3 minutes, add the broth and bring to a boil. Pour in the Couscous, cover and remove from heat. Couscous cooks very quickly. Allow to sit for about 5 minutes while you assemble the other ingredients. Then, fluff the couscous with a fork and add the rest of the ingredients.

4 Servings

**You can drizzle a smidge of olive oil over the finished recipe if you love the flavor but I never feel I need to do so. Or you can create a quick oil and vinegar dressing to go over it from olive oil, balsamic dressing, salt, pepper and a squirt of lemon juice.