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.
Recipe information
Yield
makes 4 main-course servings
Ingredients
Preparation
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.)
