| 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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