New This Month

Couscous Salad

  • Yield: Makes about 8 cups

Source: Martha Stewart Living, November 2001


  • 1 pound (about 1 cup) fresh English peas, shelled
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 medium red bell pepper, seeded, deveined, and cut into 1/4-inch dice
  • 1 small carrot, peeled and cut into 1/4-inch dice
  • 2 medium garlic cloves, finely chopped
  • 1 teaspoon coarse salt, plus 1 pinch
  • 1 tablespoon curry powder
  • 2 1/2 cups water
  • 3 ounces (1/2 cup) dried cranberries
  • 2 cups couscous


  1. Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside.

  2. Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more.

  3. Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.

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