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Sumac Couscous Salad with Dungeness Crab and California Avocado

Sumac Couscous Salad with Dungeness Crab and California Avocado

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ingredients

Serving Size: 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
As needed 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
As needed 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

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In season Spring - Fall. Learn where to find them

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.

Recipe Tags

  • avocado salad
  • chef
  • chiles
  • cilantro
  • couscous
  • crab
  • foodservice
  • harissa
  • lemon
  • pasta
  • seafood
  • serrano
  • tomatoes

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