Basil couscous with red pepper and sunflower seeds
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Basil couscous with red pepper and sunflower seeds
  Couscous    Pepper    Casserole  
Last updated 6/12/2012 1:07:29 AM. Recipe ID 33499. Report a problem with this recipe.
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      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
           -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
 
  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 




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Recipe ID 33499 (Apr 03, 2005)

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