Chilled Couscous Vegetable Salad
49
A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.
Ingredients
| 1 ½ | cup |
couscous
|
|
| 1 | cup |
vegetable stock
|
|
| 1 | tablespoon |
thyme
fresh chopped, or 1/2 ts dried |
* |
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | cup |
green peas
baby |
|
| 1 | cup |
corn
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 ¾ 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
Nutrition Facts
Serving Size 173g (6.1 oz)Amount per Serving
Calories 2043% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 55mg
2%
Total Carbohydrate
14g
14%
Dietary Fiber 4g
17%
Sugars g
Protein
15g
Vitamin A 15%
•
Vitamin C 16%
Calcium 3%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
