Chilled Couscous Vegetable Salad
A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
couscous
|
|
| 237 | ml |
vegetable stock
|
|
| 15 | ml |
thyme
fresh chopped, or 1/2 ts dried |
*
|
| 3E+1 | ml |
white wine vinegar
|
|
| 237 | ml |
green peas
baby |
|
| 237 | ml |
corn
frozen, thawed |
|
| 2 | each |
tomatoes
peeled, seeded, chopped |
|
| 2 | each |
scallions, spring or green onions
sliced thin |
|
| 15 | ml |
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
