Recipe for Chilled Couscous Vegetable Salad

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
8 oz	Couscous (about 1 1/2 cups)
1 cup	Vegetable stock
1 tbl	Fresh thyme chopped or 1/2 tsp dried
2 tbl	Wine vinegar
1 cup	Frozen baby peas, thawed
1 cup	Frozen corn kernels, thawed
2 lrg	Tomatoes, peeled, seeded, and chopped
2 x	Scallions, sliced thin
1 tbl	Fresh basil or 1/2 tsp dried

Instructions:

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

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