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Couscous Proven#al

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      Title: COUSCOUS PROVEN#AL
 Categories: French
      Yield: 4 To 6 servi
 
      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
 
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