Greek Couscous With Chicken & Feta

Ingredients

1 tablespoon  olive oil

2 cloves garlic, minced

1 onion, chopped

3/4 teaspoon  dried oregano

1/2 teaspoon  salt

1 1/2 cups  Israeli pearl couscous

1 1/4 cups  low-sodium chicken broth

6 ounces  green beans, trimmed and halved

2 cups  cooked, shredded chicken breast

3 plum tomatoes, seeded and chopped

1 can (13.75 ounces) artichoke hearts, drained and roughly chopped

1 cup  crumbled reduced-fat feta

1/3 cup  kalamata olives, halved

2 tablespoons  lemon juice

Directions

1. Heat oil in a medium-size nonstick saucepan over medium-high heat. Cook garlic 30 seconds, then stir in onion, oregano and 1/4 teaspoon salt; cook 4 minutes.

2. Stir in couscous and cook for 1 minute. Add chicken broth and 1 cup water to pot and bring to a boil; reduce heat to medium-low and cook, covered, for 12 minutes or until water is absorbed. Add green beans to pot for last 5 minutes of cook time.

3. Stir in remaining 1/4 teaspoon salt, chicken, tomatoes, artichoke hearts, feta, olives and lemon juice and serve immediately.