Basil Couscous with Red Pepper and Sunflower Seeds

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Basil Couscous with Red Pepper and Sunflower Seeds Ingredients

2 c Fast-cooking couscous	3 tb Virgin olive oil
2 c Boiling water	1 ts Salt
2 Cuups lightly packed fresh	1/4 ts Pepper
1 1/2 c Lightly packed parsley	1 md Red bell pepper; halved,
1/4 c Chicken stock	1/3 c Toasted sunflower seeds
8 Cloves garlic; peeled

Instructions for Basil Couscous with Red Pepper and 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 Pepins Simple and Healthy Cooking Posted to recipelu-digest Volume 01 Number 489 by "lbrandau" on Jan 10, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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