Sumac Couscous Salad With Dungeness Crab And California Avocado

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 10 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. In a separate bowl, toss the watercress and julienned tomatoes with a 1/2 cup of the lemon vinaigrette.
  5. 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.