| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
1 |
servings |
INGREDIENTS
| 10 |
oz |
Couscous; (about l 1/2 cup) |
| 1 |
cn |
(14 1/2 oz) vegetable stock or broth |
| 1 |
ts |
Thyme |
| 2 |
tb |
Vinegar dressing |
| 1 |
cn |
(15oz) garbanzo beans; drained |
| 1 |
lg |
Or 2 med. tomatoes; seeded and chopped |
| 3 |
|
Scallions; sliced thin |
| 1 |
|
Cucumber; seeded and chopped |
| 1 |
ts |
Basil |
INSTRUCTIONS
Bring 1 cup of the vegetable stock to a boil. Place couscous in a
large bowl, then pour the stock over it, toss and let stand. Bring
the remainder of stock to a brief simmer, add the drained garbanzo
beans, thyme, and vinegar dressing. Add the tomatoes, scallions,
cucumber and basil to the bowl of couscous. Toss lightly and then add
the remainder of the stock mixture. Toss, cover and refrigerate a few
hours before serving.
Posted to fatfree digest by Tesla Starr Keehn <quantum@mato.com> on
Jun 25, 1999, converted by MM_Buster v2.0l.
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