Chilled couscous vegetable salad
Yield: 6 Servings
Ingredients:
- 8 oz Couscous (about 1 1/2 cups)
- 1 c Vegetable stock
- 1 tb Fresh thyme chopped or 1/2 -tsp 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
Instructions:
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) nanette.blanchard@springsboard.org (NANETTE BLANCHARD) From Beyond Alfalfa Sprouts and Cheese... From Fatfree Digest April-May 1994 Formatting by Sue Smith (using MMCONV)
