This is one of the two couscous salads we make regularly. The other has zucchini, eggplant and cherry tomatoes. You’ll find it here: fahyfamilyrecipes.wordpress.com/1997/02/05/eggplant-and-zucchini-couscous
2 cups dry couscous
1 can chick peas
1 red bell pepper chopped
1 c peas, cooked – fresh or frozen
1/2 c raisins
1/2 t salt
1 t cumin
6 T olive oil
6 T lemon juice
1 T butter
2 cups mushrooms, sliced
1/2 t thyme
3 cloves garlic, pressed
- Prepare 2 cups of dry couscous according to package directions. Transfer to a large serving bowl and mix in chick peas, pepper, peas and raisins.
- Whisk together olive oil, lemon juice, salt, cumin and cayenne, then mix into couscous.
- Melt the butter in a skillet over medium heat, add mushrooms, thyme and garlic and saute until tender. Mix into couscous and chill for an hour or more before serving.
Adapted from Horn of the Moon page 125