| 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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