Amount
Ingredient
Preparation



1 1/2
cup
couscous





1
cup
vegetable stock





1
tablespoon
thyme leaves

fresh chopped, or 1/2 ts dried



2
tablespoons
wine vinegar





1
cup
peas

baby



1
cup
corn kernels

frozen, thawed



2
each
tomatoes

peeled, seeded, chopped



2
each
green onions

sliced thin



1
tablespoon
basil

fresh, chopped, or 1/2 ts dried



6
each
romaine lettuce

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