Caponata Couscous

Ingredients
2 tablespoons extra-virgin olive oil
2 cups Israeli (or pearl) couscous pasta
3 3/4 cups reduced-sodium chicken broth
1 (7.5-ounce) jar marinated artichoke hearts, drained
1 (7-ounce) can eggplant appetizer (caponata)


Steps

1. Combine oil and couscous in medium saucepan. Cook on medium-high 3–4 minutes, stirring continuously, or until evenly coated and couscous begins to lightly toast.
2. Stir in remaining ingredients; cover and cook 12–14 minutes, stirring occasionally, or until couscous is tender.
3. Transfer couscous to serving bowl; fluff with a fork and serve. (Makes 8 servings.)

(Recipe Courtesy of Publix Apron's Simple Meals)