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Recipe submitted by nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

Chilled Couscous Vegetable Salad

Ingredients (use vegan versions):

    8 oz couscous (about 1 1/2 cups)
    1 cup vegetable stock
    1 tablespoon fresh thyme chopped or 1/2 teaspoon dried
    2 tablespoon 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 tablespoon fresh basil or 1/2 teaspoon dried
    6 romaine leaves, washe'd and dried

Directions:

Place couscous in large bowl. 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. Makes 6 servings (Per serving:197 calories, 2 grams fat).

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