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Ingredientes
- 8 ounce Couscous (about 1 1/2 c.)
- 1 c. Vegetable stock
- 1 Tbsp. Fresh thyme minced or possibly 1/2 tsp dry
- 2 Tbsp. Wine vinegar
- 1 c. Frzn baby peas, thawed
- 1 c. Frzn corn kernels, thawed
- 2 lrg Tomatoes, peeled, seeded, and minced
- 2 x Scallions, sliced thin
- 1 Tbsp. Fresh basil or possibly 1/2 tsp dry
- 6 x Romaine leaves, washed and dry
Direcciones
- Place couscous in large bowl. Pour 1 c. boiling water over couscous and let stand. In saucepan, bring vegetable stock to boil, add in thyme and vinegar. Boil to reduce to 3/4 c.. Add in peas and corn to liquid and turn off heat. Toss tomatoes, scallions, and basil into couscous. Add in liquid to couscous and mix well. Cover and chill 2 hrs before serving. To serve, top a romaine leaf with couscous mix.
- Makes 6 servings (Per
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 202 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 196mg | 8% |
| Potassium 487mg | 14% |
| Total Carbs 41.58g | 11% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.53g | 3% |
| Protein 8.06g | 13% |
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