Smoked Mussel, Pea, and Couscous Salad from Monday-to-Friday Cookbook by Michele Urvater
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...
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Ingredients
- 2 or 3 cans (3 ounces each) smoked mussels, clams, or oysters packed in olive oil
- 3 to 4 tablespoons lemon juice
- Salt
- freshly ground black pepper
- 1½ cups water
- 1 package (10 ounces) frozen petite peas, thawed
- 1½ cups couscous
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