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) | |
| 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
Instructions
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.
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