Italian Couscous

Ingredients

• 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

Directions

1. 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.