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Recipe Name: Chilled Couscous Vegetable Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Main dish Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

8 Ounce(s) Couscous, about 1 1/2 cups
1 Cup(s) Vegetable stock
1 Tablespoon(s) Fresh thyme chopped or 1/2
tsp dried
2 Tablespoon(s) Wine Vinegar
1 Cup(s) Frozen baby peas, thawed
1 Cup(s) Frozen corn kernels, thawed
2 Tomatoes, peeled seeded
and chopped
2 Scallions, sliced thin
1 Tablespoon(s) Fresh basil or 1/2 tsp
6 Romaine leaves, washed and
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) From Beyond
Alfalfa Sprouts and Cheese... From Fatfree Digest April-May 1994,
Formatting by Sue Smith (using MMCONV) File

Nutrition (calculated from recipe ingredients)
Calories: 244
Calories From Fat: 21
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 203.4mg
Potassium: 1975.2mg
Carbohydrates: 51.1g
Fiber: 17.5g
Sugar: 18.4g
Protein: 12.4g

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