Chilled Couscous Vegetable Salad Recipe

Free Recipe Chilled Couscous Vegetable Salad

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Chilled Couscous Vegetable Salad Recipe

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, washed and
-dried

Chilled Couscous Vegetable Salad Preparation

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)

Cooking Temperature:

Recipe Serves: 6

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