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.