Couscous Provencal

Ingredients:

• 1 teaspoon olive oil
• 1 1/2 cups regular chicken broth
• 1 1/4 cups couscous
• 1 small onion, chopped
• 1 can (8oz) water-packed artichoke hearts
• 1 medium-size firm-ripe tomato
• 2 tablespoons fresh basil, chopped
• 1 tablespoon prepared capers, drained
• 1/4 teaspoon pepper

Instructions:

In a 2 1/2 to 3 quart pan over medium-high heat, continuously stir the onion and oil until the onions are lightly browned. Add the broth and bring to a boil, then stir in the couscous. Cover the pan and remove from the heat, then let it stand until the couscous absorbs the broth. While the couscous is absorbing the broth, drain the artichokes and cut them into 1/2-inch chunks. Core and dice the tomato. With a fork, stir the artichokes, tomato, basil, capers and pepper into the couscous and transfer to a serving dish. Serve hot or warm.