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
A Message from our Provider:
“Love – a gift from God”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!