In medium saucepan, combine water and salt. Bring to a boil. Add peas; return to a boil. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork; cool 20 minutes.
Meanwhile, in small bowl, combine mayonnaise, orange juice, curry powder, salt and ground red pepper; blend well.
In large bowl, combine cooled couscous and peas, and all remaining ingredients. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 30 minutes to blend flavors.