Sunny Couscous

Preparation info
  • Makes:


    • Difficulty


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.


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


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