In a 2 ½ quarts saucepan over medium high heat, frequently stir onion and oil until onion is lightly browned about 5 minutes.
Add broth and bring to a boil over high heat. Cover pan and remove from heat. Let stand until couscous absorbs from broth about 5 minutes.
Meanwhile, drain artichoke hearts and cut into ½ inch chunks. Core and dice tomato. With fork, stir artichoke hearts, tomato, basil, capers and pepper into couscous.
