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30 minutes
Prep: 10 minutes
Cook: 20 minutes
221 calories per serving view nutrition facts
6 servings
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| 1 1/2 | cup | couscous | |
| 1 | cup | vegetable stock | |
| 1 | tablespoon | thyme leaves | fresh chopped, or 1/2 ts dried |
| 2 | tablespoons | wine vinegar | |
| 1 | cup | green peas | baby |
| 1 | cup | corn kernels | frozen, thawed |
| 2 | each | tomatoes | peeled, seeded, chopped |
| 2 | each | scallions, spring or green onions | sliced thin |
| 1 | tablespoon | basil | fresh, chopped, or 1/2 ts dried |
| 6 | each | romaine lettuce | leaves, washed, 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
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 229mg | 10% |
| Total Carbohydrate 44.0g | 15% |
| Dietary Fiber 4.0g | 17% |
| Sugars 3.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 29% | Vitamin C | 16% | |
| Calcium | 3% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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