One look at the title of this recipe, and I had to make - it includes three of my all-time favorite foods!Place 1 cup water and 1/4 cup sun-dried tomatoes (the kind packed without oil) in a bowl. Microwave until the water boils, which should take about 2 to 3 minutes, depending on how strong your microwave is. Cover and let stand for 10 minutes, then drain and chop the tomatoes; set aside.
Meanwhile, cook 1 and 1/2 cups chopped vegan chicken (such as the Tuscan breasts from Gardein): heat in a skillet coated with cooking spray over medium heat for about 5-6 minutes.
In a saucepan, combine 7 ounces vegetable broth and 3 tablespoons water. Bring to a boil, then add 3/4 cup + 2 tablespoons uncooked Israeli couscous; cover, reduce heat, and simmer for 8 minutes.
Note: Israeli couscous has a much larger grain than regular couscous; look for it near other rice and grains in the grocery store. It might also be labeled 'Middle Eastern' or 'pearl' couscous.
Remove the pan from heat and stir in the chopped tomatoes, the cooked 'chicken', 1/4 cup crumbled vegan feta (such as Sunergia), 1/2 cup chopped flat-leaf parsley, 1 (6-ounce) undrained jar of marinated artichoke hearts, and 1/8 tsp. black pepper (although I forgot the pepper!).
1 cup of couscous is 420 calories.
Cost:
sun-dried tomatoes without oil $2.69
vegan chicken $3.99
vegan feta $3.69
flat-leaf parsley $1.69
marinated artichoke hearts $2.99
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