"Discover how to cook this recipe free. Learn how to cook a healthy recipe. Delicious chef recipe explained step by step. Cooking tips and food recipe. Easy, quick and free recipe!"
Recipe by: andeol
Rate this recipe (10 votes)
379 people have saved this recipe
See below ingredients and instructions of the recipe
8 oz Couscous (about 1 1/2 cups) 2 lg Tomatoes, peeled, seeded,
1 c Vegetable stock -and chopped
1 T Fresh thyme chopped or 1/2 2 Scallions, sliced thin
-tsp dried 1 T Fresh basil or 1/2 tsp
2 T Wine vinegar -dried
1 c Frozen baby peas, thawed 6 Romaine leaves, washed and
1 c Frozen corn kernels, thawed -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)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Discover the best chocolate recipes with pictures: black, with milk, desserts, ice cream, pie, white chocolate, etc...
Discover the best rice recipes with pictures: risotto, basmati, brown rice. Try delicious rice free recipes.
Discover the best fish recipes with pictures for all family: sushi, tuna, hake, sea bream, salmon, and more fish recipes.