INGREDIENTS

    * 1 can (14-1/2 ounces) reduced-sodium chicken broth
    * 1/3 cup water
    * 1-3/4 cups uncooked couscous
    * 3 cups cubed cooked chicken breast
    * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
    * 2 medium tomatoes, chopped
    * 1 medium sweet red pepper, chopped
    * 1 small cucumber, sliced
    * 1/2 cup minced fresh parsley
    * 1/2 cup crumbled feta cheese
    * 3 green onions, sliced
    * 1/4 teaspoon pepper
    * 3/4 cup fat-free Italian salad dressing

DIRECTIONS

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. Yield: 6 servings.

Nutrition Facts
One serving: 1-1/2 cups
Calories 392, Fat 5 g, Saturated Fat 2 g, Cholesterol 60 mg, Sodium 914 mg
Carbohydrate, 54 g, Fiber 4 g, Protein 33 g