Couscous Proven
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 1 | teaspoon |
olive oil
|
|
| 1 ½ | cups |
chicken broth
|
|
| 1 ¼ | cups |
couscous
|
|
| 8 | ounces |
artichoke hearts
|
|
| 1 | medium |
tomatoes
firm, ripe |
|
| 2 | tablespoons |
basil
chopped |
|
| 1 | tablespoon |
capers
prepared, drained |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 5 | ml |
olive oil
|
|
| 355 | ml |
chicken broth
|
|
| 296 | ml |
couscous
|
|
| 231.2 | ml/g |
artichoke hearts
|
|
| 1 | medium |
tomatoes
firm, ripe |
|
| 3E+1 | ml |
basil
chopped |
|
| 15 | ml |
capers
prepared, drained |
|
| 1.3 | ml |
black pepper
|
|
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 inch 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.
