Couscous Proven#al

Title:
Couscous Proven#al

Yield:
4 To 6 servi

Categories:
French




Ingredients:





     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini