Couscous proven#al

4 To 6 servi

Ingredients

Quantity Ingredient
1 small Onion; chopped
1 teaspoon Olive oil
1½ cup Chicken broth (preferably home-made)
1¼ cup Couscous
8 ounces Artichoke hearts, WATER PACKED
1 medium Tomato; firm-ripe
2 tablespoons Basil, fresh; chopped
1 tablespoon Capers, prepared; drained
¼ teaspoon Pepper
From Sunset magazine,August 1994

Directions

In a 2½ qt saucepan over medium-high heat, frequently stir onion and oil until onion is lightly browned, about 5 min. Add broth and bring to a boil over high heat. Cover pan and remove from heat. Let stand until couscous absorbs broth, about 5 minutes. Meanwhile, drain artichoke hearts and cut into ½" chunks. Core and dice tomato. With fork, stir artichoke hearts, tomato, basil, capers and pepper into couscous. Transfer to serving dish. Serve hot or warm.

Per serving: 187 cal (7.7% from fat), 6⅘ g protein, 1⅗ g fat (0.3 g sat), 36 g carbo, 71 mg sodium, 0 mg chol.

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