1 sm Onion; chopped
1 ts Olive oil
1 1/2 c Chicken broth (preferably
-home-made) 1 1/4 c Couscous
8 oz Artichoke hearts, WATER
-PACKED 1 md Tomato; firm-ripe
2 tb Basil, fresh; chopped
1 tb Capers, prepared; drained
1/4 ts Pepper
In a 2 1/2 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 1/2″ 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), 6.8 g protein, 1.6 g fat (0.3 g sat), 36 g carbo, 71 mg sodium, 0 mg chol. From Sunset magazine,August 1994