Chilled Couscous Vegetable Salad

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Title: Chilled Couscous Vegetable Salad
Categories: Salad/dress, Grains, Vegetables
Yield: 1 servings


8 oz Couscous (about 1 1/2 cups) 1 c Vegetable stock 1 tb Fresh thyme
chopped or 1/2 ts Dried 2 tb Wine vinegar 1 c Frozen baby peas,
thawed 1 c Frozen corn kernels, thawed 2 lg Tomatoes, peeled, seeded,
And chopped 2 Scallions, sliced thin 1 tb Fresh basil or 1/2 tsp
Dried 6 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 3/4 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) from Beyond
Alfalfa Sprouts and Cheese...

From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)
converted to MM by Donna Webster donna@webster.post.demon.co.uk

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