Chilled Couscous Vegetable Salad
fresh tomatoes, chopped
fresh basil leaves, chopped
1Place couscous in large bowl.
2Pour 1 cup boiling water over couscous and let stand.
3In saucepan, bring vegetable stock to boil, add thyme and vinegar.
4Boil to reduce to 3/4 cups.
5Add peas and corn to liquid and turn off heat.
6Toss tomatoes, scallions and basil into couscous.
7Add liquid to couscous and mix well.
8Cover and refrigerate 2 hours before serving.
9To serve, top a romaine leaf with couscous mixture.