Serves 8–10

The first time you try this potato salad, the peanuts, peanut butter, and mint will jolt your taste buds. But after you get used to it, you–ll be hardpressed to go back to the traditional stuff!

Asian Couscous Salad

fl pound snow peas, trimmed

1 red bell pepper, cored, seeded, and chopped

1 yellow bell pepper, cored, seeded, and chopped

5–7 green onions, trimmed and thinly sliced

1 medium-sized red onion, chopped

1–2 jalapeño chilies, seeded and finely chopped

1 clove garlic, minced

2¾ cups couscous

3½ cups boiling water, divided

1 packed cup basil

1 packed cup mint

1 packed cup cilantro

½ cup vegetable oil

2 tablespoons lemon juice

3 tablespoons lime juice

Salt and freshly ground black pepper to taste

  1. Place the snow peas, peppers, onions, chilies, garlic, and couscous in a large bowl; toss to blend.
  2. Pour 3 cups of the boiling water over the couscous mixture, cover tightly, and let stand at room temperature for 1 hour.
  3. Add the remaining fi cup boiling water and all the remaining ingredients to the couscous; toss together, cover, and let stand for at least 30 more minutes.
  4. Season with salt and freshly ground black pepper.