Couscous salad with sumac, crab, and avocado

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 363, total fat 29 G., saturated fats 4 G., proteins 8 G., carbohydrates 21 G., fiber 4 G., cholesterol 22 mg, sodium 462 mg, sugar 2 G.

This hearty and healthy salad reflects influences from Iranian cuisine. One of its key ingredients is sumac, a spice widely used in Middle Eastern cuisine. It imparts a tart flavor and a reddish hue to dishes. While sumac isn't as popular an ingredient as couscous, the two combine to create a stunning result.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lemon dressing (see recipe below)
30 g harissa
7 g chopped Italian parsley
30 g chopped cilantro
350 g fresh avocado, diced
220 g fresh crab meat
7 grams of sumac
60 g sweet pepper, diced
450 ml of water
190 g couscous
2 large (220g) blanched tomatoes, seeded, peeled and thinly sliced
Couscous Salad with Sumac (recipe below)
60 gr. watercress
60 ml lemon juice
7 g of crushed garlic
30 g chopped shallots
220 gr. olive oil
1 teaspoon serrano pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: couscous grain, harissa sauce, serrano pepper, watercress, lemon juice, Avocado, sweet pepper, crab meat, sumac

Cooking the dish according to the recipe:

In a medium bowl, whisk together the lemon juice, garlic, shallot, salt, and black pepper. Add the olive oil in a steady stream, whisking to emulsify. Season the dressing with salt and pepper to taste.
Place the couscous in a large bowl. Combine the water, harissa, parsley, cilantro, salt, and pepper in a saucepan and bring to a boil. Pour the spiced boiling water over the couscous and cover with plastic wrap for 20 minutes. Fluff the finished couscous with a fork.

In a large bowl, combine the crab meat, avocado, sumac, paprika, serrano chili, couscous, and 1/2 cup lemon vinaigrette. Season with salt and pepper to taste.
In a separate bowl, combine watercress and julienned tomatoes with 1/2 cup lemon dressing.
Place 1/2 cup of the sumac couscous salad in the center of the plate. Top with about 1/3 cup of watercress. Serve immediately.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Salads / Salads with pasta and cereals / Salads with fish / Food Network - recipes / Arabic cuisine