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Recipe
Sumac couscous salad with lemon vinaigrette Recipe
a lively couscous salad with delicious vinaigrette
| Middle eastern | |
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 509g | |
| Recipe makes 4 servings | |
| Calories 1082 | |
| Calories from Fat 959 | 89% |
| Total Fat 108.49g | 136% |
| Saturated Fat 14.99g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 106mg | 4% |
| Potassium 255mg | 7% |
| Total Carbs 22.47g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.36g | 1% |
| Protein 8.59g | 14% |
Ingredients Convert Measures
- For lemon vinaigrette:
- ½ c lemon juice
- 1 garlic clove, minced
- 2 small shallots, minced
- 2 c olive oil
- salt and pepper to taste
- For couscous salad:
- 2 c cous cous
- 4 c water
- ¼ c harissa
- ¼ c minced Italian parsley
- ¼ c minced cilantro
- salt and pepper to taste
- 1/2 c. fresh Dungeness crab meat
- 2 T sumac
- 1/2 c diced sweet peppers
- 1 t serrano chili
- 1 large tomato, blanched, seeded and julienned
- 1 c watercress
Directions
- For the vinaigrette, place lemon juice, garlic, shallots and a pinch of 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 additional salt and pepper to taste.
- For the couscous salad, first prepare cous cous by placing in a large bowl. In a saucepot, add water, harissa, herbs, salt and pepper and bring to a boil. Add spiced, boiling water to cous cous and cover with saran wrap or a lid for 20 minutes. Use 2 forks to fluff cous cous.
- Toss crab, sumac, peppers, chili, cous cous and ½ c lemon vinaigrette in a large bowl and season with salt and pepper to taste.
- In a separate large bowl, toss watercress and tomato with another ½ c vinaigrette and season to taste.
- Place ½ c cous cous in the center of four salad plates. Mound ¼ watercress salad mixture on top of each cous cous portion. Serve immediately.
