Sumac Couscous Salad With Dungeness Crab And California Avocado
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
55
Spice
40
Sweetness
45
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
30 g
Harissa30 g
Cilantro (minced)30 g
Sumac60 g
Sweet Pepper (diced)450 g
Water180 g
Couscous60 g
Watercress60 g
Lemon Juice30 g
Garlic (minced)30 g
Shallot (minced)230 g
Olive OilDirections:
1
Place the lemon juice, garlic, shallots, salt and pepper in a medium bowl, whisk to combine
2
Add olive oil in a steady stream while whisking to emulsify vinaigrette
3
Finish seasoning with salt and pepper to taste
4
Place couscous in a large bowl
5
Combine water, harissa, parsley, cilantro, salt and pepper in a saucepan and bring to a boil
6
Pour the spiced, boiled water over the couscous and cover with saran wrap for 20 minutes
7
Fluff couscous with a fork
8
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
9
In a separate bowl, toss the watercress and julienned tomatoes with a 1/2 cup of the lemon vinaigrette
10
Place 1/2 cup Sumac Couscous Salad in the center of a plate
11
Mound about 1/3 cup of the watercress mixture on top of the couscous
12
Serve immediately