Date: Tue, 17 May 94 10:22:26 GMT
From: email@example.com (NANETTE BLANCHARD)
from Beyond Alfalfa Sprouts and Cheese...
CHILLED COUSCOUS VEGETABLE SALAD
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)