Sumac Couscous Salad with Dungeness Crab and California Avocado

(1)

Ingredients

Serves: 10

	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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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.