Chilled Couscous Vegetable Salad recipe
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Timings & Yeildings
Prepration : 10
Cooking : 20
Total : 30
Yeildings: 6servings
Direction and Ingredients
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


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