Couscous Salad

Evie Davis

• -3 cups boiling water
• 2 cups couscous
• 1 15 oz. can chick peas, drained
• 1 T. butter
• 2 cups sliced mushrooms
• ½ t. thyme
• 3 cloves garlic, minced
• 1 red pepper, chopped
• 1 cup peas, cooked fresh or frozen
• ½ cup currants

– ½ t. salt
– ½ cup parsley, minced
– 1 t. ground cumin
– ¼ t. cayenne pepper
– 6 T. olive oil
– 6 T. lemon juice

In a medium size bowl, pour boiling water over couscous.  Stir and cover, stirring occasionally, keeping covered until all the water has been absorbed (about 30 minutes).  Uncover and allow to cool.  Add chickpeas.

In a frying pan, melt butter over medium heat.  Add mushrooms, thyme and garlic;  sauté until just tender.  Add to couscous along with the rest of the ingredients.  Chill at least 1 hour before serving.