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  • Serves 6
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 10 minute(s)
  • |
  • stand time: 5 minute(s)
3 Tbsp. Bertolli® Extra Virgin Olive Oil
2 cups chopped onion
3 cloves garlic, finely chopped
2 Tbsp. balsamic vinegar
3 cups chopped tomatoes
2 cups fat free reduced sodium chicken broth
1 box (10 oz.) whole wheat couscous
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.

Nutrition Information per serving
Calories 290, Calories From Fat 80, Saturated Fat 1g, Trans Fat 0g, Total Fat 9g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrates 49g, Sugars 5g, Dietary Fiber 8g, Protein 9g, Vitamin A 15%, Vitamin C 25%, Calcium 4%, Iron 10%