| 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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