Red Capsicum with Basil Couscous
Quick to do and nutritious.
Cuisine: Middle Eastern
Serves: 4
  • 1 cup lightly packed fresh basil leaves
  • 2 tbs freshly grated Parmesan cheese
  • 2 tbs lemon juice
  • 2 tbs virgin olive oil (Harvest Hub)
  • 4 cloves garlic, minced (2 teaspoons minced)
  • 2 cups cooked couscous (Harvest Hub)
  • 1 cup chopped red capsicum
  • ½ cup sliced shallots
  • salt
  • Freshly ground black pepper
  • ¼ cup sunflower seeds
  1. In a small saucepan, bring 2 cups water to boiling. In a small bowl, combine cold water and ice cubes to make an ice bath. Add the basil to the boiling water; stir once and drain immediately. Place basil in the ice bath to cool quickly. Gently squeeze out any excess water.
  2. Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, and garlic. Cover and process until nearly smooth.
  3. In a medium bowl, stir together cooked couscous, capsicum, and shallots. Add basil mixture; stir to coat. Season to taste with kosher salt and black pepper. Sprinkle with sunflower seeds.
Recipe by Harvest Hub at