By HOWIE RUMBERG, Associated Press Writer

Sometimes having a food phobia can be a good thing.

Ever since my summer camp days, I've had a tough time eating potato salad and coleslaw --- two cookout standards. The awful odor of warm mayonnaise on a hot day is just too much for me.

Now, what's a cookout fanatic to do when he can't eat some of the essentials? He looks for alternatives, some even exotic. One such dish, Moroccan couscous salad, has become my favorite --- and a staple every time I light the grill.

It's a colorful dish of light and fluffy couscous yellowed by the earthy South Asian spice turmeric (common to curries) and made deliciously pungent with cumin and coriander. Finely diced veggies give it a pleasing crunch, lemon provides zing and currants add sweetness.

This couscous salad is a versatile dish that can be used as a main vegetarian course, served over crisp lettuce or as an accompaniment to grilled lamb, fish and chicken courses.

Making this dish requires a sharp chef's knife and patience; finely diced vegetables are essential for the proper taste and texture. And unless you knife skills are well honed, dicing veggies finely takes time.

How about a food processor, you ask? While a knife makes clean, crisp cuts, a processor tends to mashes the vegetables, drawing out the water and diluting the flavor.

We use the skin of a zucchini instead of the flesh because it has a sharper taste, holds little water and is crunchy. You can use a carrot peeler, but to get a thicker cut of the skin use a knife. Cut off one end of the zucchini and stand the vegetable on end for stability. Then cut down the length of the zucchini. When you've cut a full strip turn the zucchini and repeat.

Before you add any ingredients to the couscous you must ensure there are no clumps --- my favorite part of the preparation. Once the couscous has absorbed all the water, make sure it's not too hot and use your hands to break up any clumps and fluff the couscous.

The salad tastes best after it has time for the flavors to meld. I like to make it a day ahead.

Moroccan Couscous Salad

Start to finish: 45 minutes

Servings: 8 sides or 4 main

1 cup water

1 teaspoon turmeric

2 teaspoons ground coriander

2 teaspoons cumin

Salt

1 cup uncooked couscous

2 lemons

1/3 cup extra-virgin olive oil

Skin of 1 medium zucchini, finely diced

1 red bell pepper, seeded and finely diced

1 green bell pepper, seeded and finely diced

1/2 medium red onion, finely diced

1/2 cup currants, soaked in hot water for 10 minutes, then drained

2 tablespoons chopped flat-leaf parsley

In a small saucepan, combine the water, turmeric, coriander, cumin and 1 teaspoon of salt. Bring to a boil.

Meanwhile, place the couscous in a large bowl. Once the spice mixture has boiled, pour it over the couscous, then mix together with a fork. Cover the bowl with plastic wrap and let stand 15 minutes, or until all liquid is absorbed.

Use your hands break up and fluff the couscous, breaking up any clumps. Zest and juice the lemons and add both to the couscous. Drizzle in the olive oil, then use a fork to mix well.

Add the zucchini skin, bell peppers, onion, currants and parsley, then mix well. Season with salt. Cover and refrigerate several hours to allow the flavors to blend. Let come to room temperature for servings.

The salad can be prepared several days in advance.

Nutrition information per serving: 211 calories; 88 calories from fat; 10 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 28 g carbohydrate; 4 g protein; 3 g fiber; 297 mg sodium.

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