Recipe - Chilled Couscous Vegetable Salad

8 ounce Couscous (about 1 One half cups)
1 cup Vegetable stock
1 tablespoon Fresh thyme chopped or 1/2
tsp dried
2 tablespoon Wine vinegar
1 cup Frozen baby peas, thawed
1 cup Frozen corn kernels, thawed
2 lg Tomatoes, peeled, seeded,
and chopped
2 Scallions, cut or sliced up thin
1 tablespoon Fresh basil or One half tsp
dried
6 Romaine leaves, washed and
dried

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 Three fourths 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 AprilMay 1994, Formatting by Sue Smith (using MMCONV)

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