-
Active Time
prep: 15 minutes
When it comes to flavoring, most recipes keep couscous firmly planted in the Mediterranean. But because of its mild flavor and versatility, couscous has tempted me to embark on taste adventures further afield.
In this visually striking salad, couscous is flecked with another easily prepared ingredient: arame, an elegant, jet-black mildly briny sea vegetable used in Japanese cooking. Arame is ready to eat after a brief soak in water. Asian seasonings integrate the couscous in a memorable way.
Use a food processor to chop the carrots and radishes while the couscous is steeping. Serve the salad on a bed of watercress, garnished with some cherry tomatoes or sliced kumquats.
Ingredients
makes 4 main-course servings
Step 1
Mix the couscous, ginger, and cayenne in a large heatproof bowl or storage container and pour 1 1/2 cups boiling water on top. Cover tightly and let sit until all of the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, stir in an additional 1/4 cup boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork, and let cool.
Step 2
Meanwhile, place the arame in a bowl with ample cold water to cover and let stand until rehydrated, about 10 minutes. Rinse thoroughly and drain well.
Step 3
Add the drained arame, carrots, radishes, and scallions to the couscous. Stir in enough sesame oil, shoyu, and vinegar to give the salad intense flavor. Stir in the sunflower seeds. Serve at room temperature. (Leftovers will probably need to be perked up with additional dressing.)
Leave a Review
Reviews (5)
Back to TopPlanning to make this as soon as I can find arame....I have been to a Japanese grocery store, two Chinese markets, and Whole Foods....cannot find it. Will Wakame or Kombu work as as sub?
kpmacbeth
Columbus, OH
7/12/2014
Made it exactly as per instruction. Pleasant & satisfying. Benefits, in my opinion, from a tablespoon of shredded daikon, a tablespoon of yuzu dressing, and one less tablespoon of sesame oil.
olivetwistful
San Francisco, CA
6/7/2014
Excellent recipe. I did not have Arame and used some seaweed wraps instead. The rest of the recipe was followed as written. My family loved this as a summer main dish. The flavors mix well together and it has a nice crunchy texture. We will definitely make this again. My future son-in-law mixed some Greek yogurt into his portion and it added a nice creamy component.
2declutter
Eureka, WI
7/4/2012
If you like these flavors and you like couscous, you will like this dish. And so good! Very easy as well. I have some leftover in my fridge, yet I can't wait to make it again!
Cecilyw
San Francisco
9/13/2011
GREAT recipe!! My whole family LOVED it, even my 7 year old who had no clue that he was eating seaweed!!! I omitted the radish and sunflower seeds because I didn't have any, and also omitted the shoyu/tamari because of a soy allergy. Used extra sesame oil and sushi rice vinegar instead, about equal parts of each, to taste. This recipe is a keeper!!
theartsy1
Long Island, NY
6/9/2011
