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| Home -> [Beans, Couscous, Entrees, Salads, Side-dishes] -> [Chilled couscous vegetable salad Recipe] |
Chilled couscous vegetable salad
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beans, Couscous, Entrees, Salads, Side-dishes |
Rating: |
0 |
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Ingredients:
| 8
| oz | Couscous (about 1 ?cups) | | 1
| cup | Vegetable stock | | 1
| tbsp | Fresh thyme chopped or ?/td> | | | -tsp dried | | 2
| tbsp | Wine vinegar | | 1
| cup | Frozen baby peas, thawed | | 1
| cup | Frozen corn kernels, thawed | | 2
| large | Tomatoes, peeled, seeded | | | -and chopped | | 2
| | Scallions, sliced thin | | 1
| tbsp | Fresh basil or ?tsp | | | -dried | | 6
| | Romaine leaves, washed and | | | -dried |
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Procedures:
| 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 ?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. | | 10 | Makes 6 servings |
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