Basil Couscous with Red Pepper and Sunflower Seeds

Title: Basil Couscous with Red Pepper and Sunflower Seeds
Categories: Casserole
Yield: 1 Servings

2 c Fast-cooking couscous
2 c Boiling water
2 Cuups lightly packed fresh
-bsil leaves
1 1/2 c Lightly packed parsley
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