Recipe Details

Summary

Name: Chilled Couscous Vegetable Salad

Category: Main Dish

Ingredients and Directions

1 1/2 cup couscous

1 cup vegetable stock

1 tablespoon thyme, fresh chopped, or 1/2 ts dried

2 tablespoon wine vinegar

1 cup baby peas, frozen, thawed

1 cup corn kernels, frozen, thawed

2 each tomatoes, peeled, seeded, chopped

2 each scallions, sliced thin

1 tablespoon basil, fresh, chopped, or 1/2 ts dried

6 each romaine leaves, washed, 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