Couscus

http://cocinarcomercompartir.com/recipes/basil-couscous-with-red-pepper-and-sunflower-seeds-80105?servings=1&units=us

• 2 c. Fast-cooking couscous
• 2 c. Boiling water
• 2 x Cups lightly packed fresh basil leaves
• 1 1/2 c. Lightly packed parsley leaves
• 1/4 c. vegetable stock
  
• 8 x Cloves garlic, peeled
• 3 Tbsp. Virgin extra virgin olive oil
• 1 tsp Salt
• 1/4 tsp Pepper
• 1 med Red bell pepper, halved, cored, seeded & minced
• 1/3 c. Toasted sunflower seeds

Directions

Boil as much water as is needed to cook couscous. Blanch basil and parsley in boiling water for 10-15 seconds. Drain herbs and place in the food processor. Cook couscous in boiling water.
In food processor add herbs, broth, and garlic. Process til smooth. Add couscous and processed mix into a bowl. Add a cut up red pepper. We also added one package (~10-12oz) of tofu.
Be careful not to add the bottom of the bottle of sunflower seeds because it gets grainy and the whole batch will taste like sunflower seeds. The seeds do add a great texture - so don't omit them!

We liked this enough to make it twice! It's got a lot of left overs and is easy to reheat. You could easily throw in more vegetables to make a good salad-like feel for a party!