¼cupsun-dried tomatoes If you use sun-dried tomatoes packed in oil, drain them.
2cupschicken broth
1cupuncooked couscous
¼cupfeta cheesecrumbled
Instructions
Heat the olive oil in a medium Dutch oven or skillet over medium-high heat. Add in garlic and red pepper flakes, sauté until fragrant (do not brown), about 30 seconds to 1 minute.
Add in sun-dried tomatoes; sauté an additional minute. Then add the chicken broth to the pan with the sun-dried tomatoes, garlic, and chili flakes. Bring to a boil.
When the broth mixture comes to a boil, add the uncooked couscous to the broth. Remove from heat and cover for 5 minutes.
After 5 minutes remove the lid and fluff with a fork. Toss the couscous mixture with the feta cheese, and season with salt and pepper, to taste.
Notes
Recipe adapted from WhitneyBond.comTo make this a vegetarian dish, simply replace the chicken broth with vegetable broth.
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