Smoked Mussel, Pea, and Couscous Salad

Time: 30 minutes

The sweetness of the peas provides delightful contrast to the smokiness of the mussels. If you think you might be hungry after this meal, precede it with Bean Minestrone or Chunky Peasant Vegetable Soup, or follow it with a rich dessert like Apple-Nut Layered Pound Cake.


  • cups couscous
  • cups water
  • 1 package (10 ounces) frozen petite peas, thawed
  • 2 or 3 cans (3 ounces each) smoked mussels, clams, or oysters packed in olive oil
  • 3 to 4 tablespoons lemon juice
  • Salt and freshly ground black pepper


  1. Soak the couscous in the water in a serving bowl for 30 minutes. Rake the couscous with your fingers to break up any clumps.
  2. Add the peas, smoked mussels with their oil, and the lemon juice to the couscous and toss to combine. Season to taste with salt and pepper. Serve at room temperature or chilled.