Couscous Provencal
Ingredients| 1 small onion, chopped |
|
|---|
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
Servings: 4
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