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.
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