Sunny Couscous

Name: Sunny Couscous
Yield: Makes: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 can (8 ounces) sliced water chestnuts; 1 can (5 ounces) sliced bamboo shoots; 1 package (10 ounces) petite peas, thawed; 1 can (15½ ounces) salmon, preferably packed in water; Salt and freshly ground black pepper; 2½ cups hot tap water; 2 tablespoons Oriental sesame oil; 1 tablespoon soy sauce; 1 box (10 ounces) or scant 2 cups couscous; ½ teaspoon chili paste with soy beans (optional); 6 tablespoons rice vinegar

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

You might want to assemble this meal on a night when you’re not sure of the hour anyone is eating, because the mix tastes equally good served hot, at room temperature, or even chilled.

Ingredients

1 box (10 ounces) or scant 2 cups couscous
2½

Fish course
Pescatarian

Method

Steep the couscous in the hot water until plumped and tender, about 30 minutes.
Meanwhile combine the oils, vinegar, soy sauce, and chili paste in a serving bowl.
Drain the bamboo shoots, water chestnuts, and salmon. Add them to the bowl along with the peas and combine well.
When the couscous has softened, drain it in a sieve to remove any exce