This recipe come's from Bonnie Stern's book,the owner of one of Canada's most prestigious cooking school.Also,she is a regular contributor to 'Canadian Living Magazine.Originally in this recipe you need Israeli couscous but I replaced it by boulgour which was just fine.
-1 ts olive oil
-1 clove of garlic
-1 ts ground cumin
-1 sweet red pepper,seeded and diced
-1 cup of butternut squash
-1 cup of chicken stock
-1 cup of bulgour
-chopped fresh cilantro and mint
Heat oil in wok.Add onion and garlic.Cook on low heat until golden.
Add cumin and boulgour.Brown lightly.Add red peppers and squash and mix together well.
Add hot chicken stock and bring to boil.Reduce heat and simmer gently for 15 min.Taste and season with salt and pepper.Sprinkle with fresh herbs before serving.
Posted by Myrtille at 11:44 PM . May 24, 2007