Couscous Proven#al

| Next >>

Title: Couscous Proven#al
Yield: 4 To 6 servi
Categories: French


1 sm Onion; chopped
1 ts Olive oil
1 1/2 c Chicken broth (preferably
1 1/4 c Couscous
8 oz Artichoke hearts, WATER
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

From Gemini's MASSIVE MealMaster collection at