Chilled couscous vegetable salad

Yield: 6 servings

Measure Ingredient
8 ounces Couscous (about 1 1/2 cups)
1 cup Vegetable stock
1 tablespoon Fresh thyme chopped or 1/2 tsp dried
2 tablespoons Wine vinegar
1 cup Frozen baby peas, thawed
1 cup Frozen corn kernels, thawed
2 larges Tomatoes, peeled, seeded, and chopped
2 \N Scallions, sliced thin
1 tablespoon Fresh basil or 1/2 tsp dried
6 \N Romaine leaves, washed and dried

Place couscous in large bowl. Pour 1 cup boiling water over couscous and let stand. In saucepan, bring vegetable stock to boil, add thyme and vinegar. Boil to reduce to ¾ cups. Add peas and corn to liquid and turn off heat. Toss tomatoes, scallions, and basil into couscous.

Add liquid to couscous and mix well. Cover and refrigerate 2 hours before serving. To serve, top a romaine leaf with couscous mixture.

Makes 6 servings (Per serving:197 calories, 2 grams fat) nanette.blanchard@... (NANETTE BLANCHARD) From Beyond Alfalfa Sprouts and Cheese...

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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