1 can (14 1/2 ounces) chicken or vegetable broth, preferably reduced-sodium
1 cup dry couscous
2/3 cup bottled olive oil vinaigrette
1 can (13 3/4 ounces) artichoke heart quarters, drained
1 can (14 1/2 ounces) diced tomatoes with green peppers and onions
1 can (6 ounces) pitted black olives, drained
1 can (6 ounces) solid white tuna in oil, drained
Bring the broth to a boil in a medium saucepan over a medium high heat. Stir
the cous cous into the boiling broth, cover the pan and remove from the heat. Let stand about 10 minutes until all liquid is absorbed. Fluff couscous with a fork then toss with 1/3 cup of the vinaigrette.
To serve, place the couscous in center of a large platter or divide among
serving plates. Arrange the artichoke hearts, tomatoes, olives and tuna in separate piles surrounding the couscous. Drizzle the remaining 1/3 cup of vinaigrette over the salad.
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 10 minutes
Servings: 6
Nutritional Information Per Serving:
250 calories; 5 g fat; 10 mg cholesterol; 630 mg sodium; 40 g carbohydrate;
2 g fiber; 11 g protein.