Chilled couscous vegetable salad
6 servings
Ingredients
| Quantity | 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 | Scallions, sliced thin | |
| 1 | tablespoon | Fresh basil or 1/2 tsp dried |
| 6 | Romaine leaves, washed and dried | |
Directions
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)