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

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