Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Couscous (about 1 1/2 cups)
1 c Vegetable stock
1 tb Fresh thyme chopped or 1/2
-tsp dried
2 tb Wine vinegar
1 c Frozen baby peas, thawed
1 c Frozen corn kernels, thawed
2 lg Tomatoes, peeled, seeded,
-and chopped
2 Scallions, sliced thin
1 tb Fresh basil or 1/2 tsp
-dried
6 Romaine leaves, washed 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.
Makes 6 servings (Per serving:197 calories, 2 grams fat)

nanette.blanchard#springsboard.org (NANETTE BLANCHARD) From Beyond
Alfalfa Sprouts and Cheese...

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

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