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Chilled Couscous Vegetable Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHILLED COUSCOUS VEGETABLE SALAD
 Categories: Main dish, Side dish, Digest
      Yield: 6 Servings
 
      8 oz Couscous (about 1 1/2 cups)
      1 c  Vegetable stock
      1 tb Fresh thyme chopped or 1/2
           -tsp dried
      2 tb Wine vinegar
      1 c  Frozen baby peas, thawed
      1 c  Frozen corn kernels, thawed
      2 lg Tomatoes, peeled, seeded,
           -and chopped
      2    Scallions, sliced thin
      1 tb Fresh basil or 1/2 tsp
           -dried
      6    Romaine leaves, washed and
           -dried
 
  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 (Per serving:197 calories, 2 grams fat)
  
  nanette.blanchard@springsboard.org (NANETTE BLANCHARD) From Beyond
  Alfalfa Sprouts and Cheese...
  
  From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
  MMCONV)
 
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