Name: Chilled Couscous Vegetable Salad
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

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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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