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Chilled Couscous Vegetable Salad

Ingredients
1 1/2cupcouscous
1cupvegetable stock
1tablespoonthyme, fresh chopped, or 1/2 ts dried
2tablespoonwine vinegar
1cupbaby peas, frozen, thawed
1cupcorn kernels, frozen, thawed
2eachtomatoes, peeled, seeded, chopped
2eachscallions, sliced thin
1tablespoonbasil, fresh, chopped, or 1/2 ts dried
6eachromaine leaves, washed, dried

Directions:

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




 

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