Sumac Couscous Salad with Dungeness Crab and California Avocado

HomeRecipesOtherChef RecipesSumac Couscous Salad with Dungeness Crab and California Avocado

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Serves: 10

Ingredients
Instructions

As needed Lemon Vinaigrette (recipe follows) As needed Sumac Couscous Salad (recipe follows) 2 large (8 oz.) tomatoes, blanched, seeded, and julienned 2 oz. watercress Lemon Vinaigrette (Yield: 1 - 1/4 cups) 2 oz. lemon juice 1/4 oz. garlic, minced 1 oz. shallot, minced 8 oz. olive oil As needed salt & pepper to taste Sumac Couscous Salad (Yield: 5 cups) 6 1/2 oz. couscous 16 oz. water 1 oz. harissa 1/4 oz. Italian parsley, minced 1 oz. cilantro, minced As needed 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 1 tsp. Serrano chili

Lemon Vinaigrette:

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.

Sumac Couscous Salad:

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.

To Assemble:

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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.