chilled couscous vegetable salad

Name: Chilled Couscous Vegetable Salad
Yield: 6
Ingredients: 1 1/2 cup(s) couscous; 1 cup(s) vegetable stock; 1 tablespoon(s) fresh thyme; 2 tablespoon(s) wine vinegar; 1 cup(s) baby peas, thawed; 1 cup(s) corn, thawed; 2 - fresh tomatoes, chopped; 2 - scallions, chopped; 1 tablespoon(s) fresh basil leaves, chopped; 6 - romaine lettuce leaves

21 Pinches

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yield 6 serving(s)

Ingredients

1 1/2 cups couscous
1 cup vegetable stock
1 tablespoon fresh thyme
2 tablespoons wine vinegar
1 cup baby peas, thawed
1 cup corn, thawed
2 - fresh tomatoes, chopped
2 - scallions, chopped
1 tablespoon fresh basil leaves, chopped
6 - romaine lettuce leaves

How To Make chilled couscous vegetable salad

Step 1

Place couscous in large bowl.

Step 2

Pour 1 cup boiling water over couscous and let stand.
Step 3

In saucepan, bring vegetable stock to boil, add thyme and vinegar.
Step 4

Boil to reduce to 3/4 cups.
Step 5

Add peas and corn to liquid and turn off heat.
Step 6

Toss tomatoes, scallions and basil into couscous.
Step 7

Add liquid to couscous and mix well.
Step 8

Cover and refrigerate 2 hours before serving.
Step 9

To serve, top a romaine leaf with couscous mixture.
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