2 cup Fast-cooking couscous
2 cup Boiling water
2 Cuups lightly packed fresh bsil leaves
1 1/2 cup Lightly packed parsley leaves
1/4 cup Chicken stock
8 Cloves garlic, peeled
3 tbsp Virgin olive oil
1 tsp Salt
1/4 tsp Pepper
1 medium 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 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 separate 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%)
|
|
