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6 servings
suggest servings
| 1 1/2 | cup | couscous | |
| 1 | cup | vegetable stock | |
| 1 | tablespoon | thyme leaves | fresh chopped, or 1/2 ts dried |
| 2 | tablespoons | wine vinegar | |
| 1 | cup | green peas | baby |
| 1 | cup | corn kernels | frozen, thawed |
| 2 | each | tomatoes | peeled, seeded, chopped |
| 2 | each | scallions, spring or green onions | sliced thin |
| 1 | tablespoon | basil | fresh, chopped, or 1/2 ts dried |
| 6 | each | romaine lettuce | leaves, washed, 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
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 229mg | 10% |
| Total Carbohydrate 44.0g | 15% |
| Dietary Fiber 4.0g | 17% |
| Sugars 3.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 29% | Vitamin C | 16% | |
| Calcium | 3% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Provence (PRO-VAWNS) is the southeastern region of France on the Mediterranean Sea. Bordered by Italy on the east, Provence's diverse topography is characterized by mountains, valleys, beautiful beaches and ...
This chilli is THE BEST and was a World Champion winner as I recall. Made it often but lost the recipie in a divorce---It is great to find this again--and if you readers make it they will be happy tooo!!!
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