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Chilled Couscous Vegetable Salad

Chilled Couscous Vegetable Salad

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Submitted by queenofsheba83

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

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 ½ 355
CUP ML COUSCOUS
1 237
1 15
TABLESPOON ML THYME
fresh chopped, or 1/2 ts dried *
2 3E+1
TABLESPOONS ML WHITE WINE VINEGAR
1 237
CUP ML GREEN PEAS
baby
1 237
CUP ML CORN
frozen, thawed
2 2
EACH EACH TOMATOES
peeled, seeded, chopped
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
sliced thin
1 15
TABLESPOON ML BASIL
fresh, chopped, or 1/2 ts dried
6 6
EACH 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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 204 3% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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