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  Recipe Home » Main Course » Chilled Couscous Vegetable Salad
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  Chilled Couscous Vegetable Salad
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 162
Ingredients:
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
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
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From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
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