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Chilled Couscous Vegetable Salad

What you need: 

8 oz couscous (about 1 1/2 cups)
1 cup vegetable stock
1 tablespoon fresh thyme chopped or 1/2 teaspoon dried
2 tablespoon wine vinegar
1 cup frozen baby peas, thawed
1 cup frozen corn kernels, thawed
2 large tomatoes, peeled, seeded, and chopped
2 scallions, sliced thin
1 tablespoon fresh basil or 1/2 teaspoon dried
6 romaine leaves, washe'd and dried

What you do: 

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.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

For better flavor I recommend using cherry tomatoes (well I just like them for the sweeter taste :)) instead.

And perhaps couscous that comes with a seasoning packet. I was tempted to use the parmesan kind but it's not vegan :'(. Then again you could just make your own cheesy vegan version I guess or any other for that matter.

Overall a decent, not horrible dish but still not one I would care to make again.

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