1/4 cup finely chopped fresh basil leaves (optional)
1/2 Tbsp. toasted pine nuts
In 2-1/2-quart saucepan, heat Bertolli® Extra Virgin Olive Oil over medium heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic and cook 1 minute. Stir in vinegar, tomatoes and broth. Bring to a boil over high heat. Stir in couscous. Remove from heat cover and let stand covered 5 minutes; fluff with fork. Stir in basil and pine nuts.