Chilled Couscous Vegetable Salad

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

30 minutes Prep: 10 minutes Cook: 20 minutes

221 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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

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

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Nutrition Facts

Serving Size 175g

Amount per Serving

Calories 221 6% of calories from fat

	% 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%