| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Casserole | 1 | Servings | |
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 |
INSTRUCTIONS
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" <lbrandau@intrnet.net> on Jan 10, 1998
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