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How To make Chilled Couscous Vegetable Salad

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Ingredients
1 1/2
cup
couscous
1
cup
vegetable stock
1
tablespoon
thyme, fresh chopped, or 1/2 ts dried
2
tablespoon
wine vinegar
1
cup
baby peas, frozen, thawed
1
cup
corn kernels, frozen, thawed
2
each
tomatoes, peeled, seeded, chopped
2
each
scallions, sliced thin
1
tablespoon
basil, fresh, chopped, or 1/2 ts dried
6
each
romaine 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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