Basil couscous with red pepper and sunflower seeds
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fast-cooking couscous |
| 2 | cups | Boiling water |
| 2 | Cuups lightly packed fresh bsil leaves | |
| 1½ | cup | Lightly packed parsley leaves |
| ¼ | cup | Chicken stock |
| 8 | Cloves garlic; peeled | |
| 3 | tablespoons | Virgin olive oil |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | medium | Red bell pepper; halved, cored, seeded & chopped |
| ⅓ | cup | Toasted sunflower seeds |
Directions
Place couscous in heat resistant bowl and pour the 2 cups water over it.
Mix well, cover the boil with a lid and let it stand for a minimum of 10 minutes. Meanwhile, bring about 4 cups of water to a boil in a medium saucepan. Blanch the basil and parsley by dropping them into the boiling water for 10-15 seconds. Drain the herbs well and place in the bowl of a food processor. Add the broth and garlic; process until smooth. Add the boil, salt and pepper; process just until incorporated. Fluff couscous with a fork to separtate the grains. Transfer to a large serving bowl. Add herb mixture and combine it well with the couscous. Sprinkle on red peppers and sunflower seeds and toss well.
358 cal. 11⅗ g fat (29%)
NOTES : Jacques Pepin's Simple and Healthy Cooking Posted to recipelu-digest Volume 01 Number 489 by "lbrandau" <lbrandau@...> on Jan 10, 1998