Step 1

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.

Step 2

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.

Step 3

When the broth mixture comes to a boil, add the uncooked couscous to the broth. Remove from heat and cover for 5 minutes.

Step 4

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.