Basil Couscous with Red Pepper and Sunflower Seeds

Title:
Basil Couscous with Red Pepper and Sunflower Seeds

Yield:
1 Servings

Categories:
Casserole




Ingredients:





     2 c  Fast-cooking couscous


     2 c  Boiling water


     2    Cuups lightly packed fresh


          -bsil leaves


 1 1/2 c  Lightly packed parsley


          -leaves


   1/4 c  Chicken stock


     8    Cloves garlic; peeled


     3 tb Virgin olive oil


     1 ts Salt


   1/4 ts Pepper


     1 md Red bell pepper; halved,


          -cored, seeded & chopped


   1/3 c  Toasted sunflower seeds






 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. 11.6 g fat (29%)


 


 NOTES : Jacques Pepin's Simple and Healthy Cooking


 Posted to recipelu-digest Volume 01 Number 489 by "lbrandau"


 
on Jan 10, 1998