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Chilled Couscous Vegetable Salad

 
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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

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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

 

* not incl. in nutrient facts

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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?

 

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