Chilled Couscous Vegetable Salad

serves 6

Ingredients

  • 1 1/2 c
    couscous
  • 1 Tbsp
    fresh basil leaves, chopped
  • 2
    scallions, chopped
  • 2
    fresh tomatoes, chopped
  • 1 c
    corn, thawed
  • 1 c
    baby peas, thawed
  • 2 Tbsp
    wine vinegar
  • 1 Tbsp
    fresh thyme
  • 1 c
    vegetable stock
  • 6
    romaine lettuce leaves
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How To Make

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

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