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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
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Toasted pearl couscous — salads, pilafs, toasted in butter
Vegetable-forward cooking organized by produce season
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta