Chilled Couscous Vegetable Salad

Chilled Couscous Vegetable Salad

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

How to Make Chilled Couscous Vegetable Salad


  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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About Chilled Couscous Vegetable Salad

Course/Dish: Pasta Salads
Other Tag: Quick & Easy

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