Ingredients
1-14 oz. can chicken broth
1 3/4 cup couscous
1 small onion, finely chopped
1- 4 oz. can chopped green chilies
1/4 tsp. ground cinnamon
1/4 tsp. black pepper
1 -15 oz. can quartered artichoke hearts
1 large tomato, chopped or 1- 15 oz. can diced tomatoes, drained
1 green pepper, finely chopped
1/4 cup raisins
1/4 cup olive oil
1/4 cup balsamic vinegar
Preparation
In a saucepan, bring broth to a boil. Add couscous and onion. Remove from heat. Cover and let stand 5 minutes. Stir in chilies, cinnamon and black pepper. Cool. In a large bowl, combine couscous mixture with artichoke hearts, tomato, green pepper and raisins. Whisk together the olive oil and vinegar. Pour over couscous, tossing gently to coat.
