Recipe - Basil Couscous With Red Pepper And Sunflower Seeds

2 cup Fastcooking couscous
2 cup Boiling water
2 Cuups lightly packed fresh
bsil leaves
1 One half cup Lightly packed parsley
leaves
One fourth cup Chicken stock
8 Cloves garlic; peeled
3 tablespoon Virgin olive oil
1 teaspoon Salt
One fourth teaspoon Pepper
1 md Red bell pepper; halved,
cored, seeded & chopped
1/3 cup 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 1015 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 recipeludigest Volume 01 Number 489 by "lbrandau"
lbrandau@intrnet.net on Jan 10, 1998