Sumac Couscous Salad With Dungeness Crab And California Avocado
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 363
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 22
- Sodium
- 462
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.