| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | French | 4 | To 6 servi |
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 |
| From Sunset magazine,August 1994 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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