Instructions: In a 2 1/2 qt saucepan over medium-high heat, frequently stir onion and oil until onion is lightly browned, about 5 min. Add broth and bring to a boil over high heat. Cover pan and remove from heat. Let stand until couscous absorbs broth, about 5 minutes. Meanwhile, drain artichoke hearts and cut into 1/2" chunks. Core and dice tomato. With fork, stir artichoke hearts, tomato, basil, capers and pepper into couscous. Transfer to serving dish.

Serve hot or warm.

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