Couscous and Arame Salad

This salad is so easy to make and so addictive. I made it for our most recent potluck and I’ve been eating the leftovers for breakfast the past 3 days!

I like arame because it doesn’t taste as fishy as most seaweed and it has the texture of noodles. Come to think of it, the Israeli couscous also has a noodley texture. So I guess this creation is kinda like a tangy noodle salad (only healthier and without actual noodles).

Here’s what you need for a nice big bowl of salad that will last you a while:

  • 1 package of dried arame
  • 2 cups-ish of Israeli couscous (larger than regular couscous)
  • Sauce (apple cider vinegar, tamari or Bragg’s liquid aminos, agave nectar, fresh ginger, fresh garlic)
  • sesame seeds

Here’s how you make it:

  1. Heat 2 cups couscous, 4 cups water in a pot. Once it starts boiling, reduce heat and cover. Should take about 15-20 minutes. Check periodically so it doesn’t burn.
  2. soak arame in warm water for 15-20 minutes. It should puff up and double in size.
  3. while arame is soaking and couscous is cooking, chop up 3 or 4 cloves of garlic, shred 1 or 2 tablespoons of ginger, and combine garlic and ginger with the wet ingredients listed above. Stir, taste, and adjust as necessary. Add chili garlic sauce or sriracha sauce if it is too sweet.
  4. Combine arame, couscous, and sauce in a large bowl. Mix in sesame seeds. Shredded carrots are a great addition if you have them. Red cabbage or radishes would probably also be pretty.
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