| Couscous Garbanzo Salad
10 ounces Couscous, (about l 1/2 cup)
one 14 1/2 ounce can of vegetable stock
1 teaspoon of thyme
2 tablespoons of Vinegar dressing
one 15 ounce can of garbanzo beans
1 large or 2 medium tomatoes, seeded
3 Scallions, sliced thin
1 cucumber, seeded and chopped
1 teaspoon of basil |
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Bring 1 cup of the vegetable stock to a boil. Place couscous in a large bowl, then pour the stock over it, toss and let stand. Bring the remainder of stock to a brief simmer, add the drained garbanzo beans, thyme, and vinegar dressing. Add the tomatoes, scallions, cucumber and basil to the bowl of couscous. Toss lightly and then add the remainder of the stock mixture. Toss, cover and refrigerate a few hours before serving. Posted to fatfree digest by Tesla Starr Keehn <quantum@mato.com> on Jun 25, 1999, converted by MM_Buster v2.0l. |
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