RECIPES

Sumac Couscous Salad with Dungeness Crab and California Avocado

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Ingredients

Serves: 10
  As needed  Lemon Vinaigrette (recipe follows)
  As needed  Sumac Couscous Salad (recipe follows)
  large (8 oz.) tomatoes, blanched, seeded, and julienned
oz.  watercress
    Lemon Vinaigrette (Yield: 1 - 1/4 cups)
oz.  lemon juice
1/4  oz.  garlic, minced
oz.  shallot, minced
oz.  olive oil
  As needed  salt & pepper to taste
    Sumac Couscous Salad (Yield: 5 cups)
6 1/2  oz.  couscous
16  oz.  water
oz.  harissa
1/4  oz.  Italian parsley, minced
oz.  cilantro, minced
  As needed  salt & pepper to taste
13  oz.  diced Fresh California Avocado*
oz.  fresh Dungeness crab meat
1/4  oz.  sumac
oz.  sweet peppers, diced
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

Instructions

Lemon Vinaigrette:

  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.

Sumac Couscous Salad:

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

To Assemble:

  1. 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.

Hoss Zare

Chef Hoss Zare, Zare at the Fly Trap in San Francisco, CA

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