Chilled Couscous Vegetable Salad
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
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.