Name: Sumac Couscous Salad With Dungeness Crab And California Avocado
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 10 servings
Ingredients: Lemon Vinaigrette (recipe follows); 1 oz. harissa; 1/4 oz. Italian parsley, minced; 1 oz. cilantro, minced; salt & pepper to taste; 13 oz. diced Fresh California Avocado; 8 oz. fresh Dungeness crab meat; 1/4 oz. sumac; 2 oz. sweet peppers, diced; 16 oz. water; 6 1/2 oz. couscous; Sumac Couscous Salad (recipe follows); 2 large (8 oz.) tomatoes, blanched, seeded, and julienned; 2 oz. watercress; 2 oz. lemon juice; 1/4 oz. garlic, minced; 1 oz. shallot, minced; 8 oz. olive oil; 1 tsp. Serrano chili

Directions

Place the lemon juice, garlic, shallots, salt and pepper in a medium bowl, whisk to combine. Add olive oil in a steady stream while whisking to emulsify vinaigrette. Finish seasoning with salt and pepper to taste.
Place couscous in a large bowl. Combine water, harissa, parsley, cilantro, salt and pepper in a saucepan and bring to a boil. Pour the spiced, boiled water over the couscous and cover with saran wrap for 20 minutes. Fluff couscous with a fork.
Toss the crab, avocado, sumac, peppers, Serrano chili, couscous, and 1/2 cup lemon vinaigrette in a large bowl and season with salt and pepper to taste.
In a separate bowl, toss the watercress and julienned tomatoes with a 1/2 cup of the lemon vinaigrette.
Place 1/2 cup Sumac Couscous Salad in the center of a plate. Mound about 1/3 cup of the watercress mixture on top of the couscous. Serve immediately.

Sumac Couscous Salad With Dungeness Crab And California Avocado

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