Chilled Couscous Vegetable Salad

• 1 1/2 cup couscous
• 1 cup vegetable stock
• 1 tablespoon thyme fresh chopped, or 1/2 ts dried
• 2 tablespoons white wine vinegar
• 1 cup green peas baby
• 1 cup corn 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

1. Place couscous in large bowl.
2. Pour 1 cup boiling water over couscous and let stand.
3. In saucepan, bring vegetable stock to boil, add thyme and vinegar.
4. Boil to reduce to 3/4 cups.
5. Add peas and corn to liquid and turn off heat.
6. Toss tomatoes, scallions, and basil into couscous.
7. Add liquid to couscous and mix well.
8. Cover and refrigerate 2 hours before serving.
9. To serve, top a romaine leaf with couscous mixture.
10. Makes 6 servings

couscous, vegetable stock, thyme, white wine vinegar, green peas baby, corn frozen, tomatoes, scallions, basil, romaine lettuce

Taken from recipeland.com/recipe/v/chilled-couscous-vegetable-sala-2623 (may not work)