Spiced couscous, veggies make up versatile salad

Couscous is a teeny, tiny type of pasta — so tiny that it looks like a grain and has a texture something like a grain, which makes for very interesting salads.

Grace Gusman mistook it for a grain — quinoa — when she came across such as salad on the buffet at the Naupaka Terrace in the Ihilani Resort and Spa at Ko Olina. Whatever it was, she enjoyed it so much that she asked for the recipe.

Jason Kina, executive sous-chef at the restaurant, hardly missed a beat, quickly identifying the dish as a Mediterranean Couscous Salad flavored with cumin and turmeric.

Kina said it was developed for special events but that it makes frequent appearances on the Naupaka Seafood Buffet and at Sunday brunch. "This is a very refreshing salad that complements all types of cuisines."

That it is and that it does. My test batch was consumed with gusto by the family, paired one night with ham and another with corn dogs (although this is probably not what he meant by "all types of cuisines").

Couscous is simply prepared: Let sit for a few minutes in simmering water or stock. For added flavor, toast it first with spices, as Kina does here. I also could see this salad turned into a light main dish with the addition of some leftover grilled meat or cheese.

MEDITERRANEAN COUSCOUS SALAD

1/2 cup zucchini, diced in 1/4-inch pieces
1/2 cup red bell pepper, diced in 1/4-inch pieces
1/2 cup tomato, diced in 1/4-inch pieces
1/4 cup minced parsley
1/4 cup minced green onion
1/4 cup raisins
1 tablespoon lemon juice
1 tablespoon olive oil

» Couscous:
1 tablespoon olive oil
1/2 tablespoon ground cumin
1 teaspoon turmeric
1 10-ounce box plain couscous
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chicken stock

To prepare couscous: Heat olive oil in pot over medium heat. Add cumin and tumeric; stir to toast spices. Add couscous; stir to coat. Season with salt and pepper. Add stock and bring to simmer. Turn off heat and cover pot. Let rest 15 minutes, until liquid is absorbed. Fluff with fork; remove from stove and let cool.

Combine vegetables, raisins, lemon juice and olive oil in serving bowl. Toss well. Stir in cooled couscous. Taste and adjust seasoning. Refrigerate until ready to serve. Serves 6.

Approximate nutritional analysis, per serving: 260 calories, 5 g fat, 0.5 g saturated fat, 5 mg cholesterol, 700 mg sodium, 45 g carbohydrate, 4 g fiber, 6 g sugar, 7 g protein

———

Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S. Write "By Request," Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or email requests to bshimabukuro@staradvertiser.com.