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A Few Clues-Clues For Delicious Couscous

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The Tampa Tribune

Published: July 16, 2008

Who doesn't love a picnic? A well-packed basket of goodies to share on a blanket under a big, blue sky is the definition of ease. Add the love of your life and some chilled bubbly, and the divas would be hard-pressed to improve upon that perfection.

We like to think of preparing and packing the edibles as foreplay to the feast of contrasting textures and flavors, sweets and savories, something old and something new. And it's fun to mix things up a little, like taking along a couscous salad.

Often confused as a grain, couscous is actually teensy pasta, fabulous in do-ahead, take-along salads. Sans the mayo, this diva melange is naturally light and perfect for hot, summer days. With sweet corn, raisins, crunchy veggies and fluffy couscous, it's enough to inspire the very best sort of lip smacking and finger licking. We're free this weekend - are you?

Anne-Marie Hodges and Pam Brandon can be reached at

COUSCOUS ON THE GO-GO

1/2 cup water

1/3 cup uncooked couscous

1/4 cup red wine vinegar
Coarse salt and cracked black pepper, to taste

1 tablespoon Dijon-style mustard

1 tablespoon honey
2 tablespoons extra-virgin olive oil

1 cup chopped red bell pepper
11/2 cups chopped seedless cucumber
1 cup chopped red onion
1/4 cup raisins

1 11-ounce can extra-sweet whole-kernel corn, drained

Boil water in a small saucepan and stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork and set aside to cool.

In a large bowl, whisk together the vinegar, salt, pepper, mustard, honey and oil. Add the red pepper, cucumber, onion, raisins and corn. Add the couscous and stir gently to combine. Cover and chill for at least 2 hours before serving.

Makes 6 servings.

Diva note: Dish can be made a day or two in advance.

divas@culinaryconfessions.net.

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