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couscous-vegetable-salad recipe

Date:    Tue, 17 May 94 10:22:26 GMT
 From:    nanette.blanchard@springsboard.org (NANETTE BLANCHARD)
 from Beyond Alfalfa Sprouts and Cheese...
 8 oz couscous (about 1 1/2 cups)
 1 cup vegetable stock
 1 Tbsp fresh thyme chopped or 1/2 tsp dried
 2 Tbsp wine vinegar
 1 cup frozen baby peas, thawed
 1 cup frozen corn kernels, thawed
 2 large tomatoes, peeled, seeded, and chopped
 2 scallions, sliced thin
 1 Tbsp fresh basil or 1/2 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 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)
 kwvegan vegan