MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Chilled Couscous Vegetable Salad
  Categories: Salad/dress, Grains, Vegetables
       Yield: 1 servings
   8 oz Couscous (about 1 1/2 cups) 1 c Vegetable stock 1 tb Fresh thyme
   chopped or 1/2 ts Dried 2 tb Wine vinegar 1 c Frozen baby peas,
   thawed 1 c Frozen corn kernels, thawed 2 lg Tomatoes, peeled, seeded,
   And chopped 2 Scallions, sliced thin 1 tb Fresh basil or 1/2 tsp
   Dried 6 Romaine leaves, washed and 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) from Beyond
   Alfalfa Sprouts and Cheese...
   converted to MM by Donna Webster