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Chilled Couscous Vegetable Salad

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Main dish, Side dish, Digest, Fatfree 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, washed and dried

INSTRUCTIONS

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)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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