Basil Cream
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
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
NOTES : Jacques Pepin's Simple and Healthy Cooking