Spring Couscous Salad


3 C water                                          

3 T. chopped fresh mint

½ C diced carrots                            

½ C chopped fresh parsley

6 oz. (2 C) snap peas, cut in half 

¼ C fresh lemon juice

1 ½ C instant couscous                 

1 garlic clove, minced

1/3 C diced red onion                     

Salt and pepper

¼ C olive oil



Bring the water to a boil in a small saucepan.  Briefly cook the carrots in boiling water until they’re tender yet firm, about 2 min.  Remove the carrots with a mesh strainer and set aside.  Cook the peas in the same water about 1 min.  Reserve the water for the couscous.


Put the couscous in a heatproof bowl and pour on 1¼ C of the boiling water.  Cover the bowl with foil and set aside for 5 min.  Fluff the couscous with a spoon to separate the grains.  Mix together the remaining ingredients and toss with the vegetables and couscous.  Serve at room temperature or chilled.