Sumac couscous salad with dungeness crab and california avocado

Delight in the exotic flavors of sumac couscous paired with fresh Dungeness crab and creamy California avocado in this vibrant salad.

Ingredients:

• Lemon Vinaigrette (recipe follows)
• 1 oz. harissa
• 1/4 oz. Italian parsley, minced
• 1 oz. cilantro, minced
• 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
• 16 oz. water
• 6 1/2 oz. couscous
• Sumac Couscous Salad (recipe follows)
• 2 large (8 oz.) tomatoes, blanched, seeded, and julienned
• 2 oz. watercress
• 2 oz. lemon juice
• 1/4 oz. garlic, minced
• 1 oz. shallot, minced
• 8 oz. olive oil
• 1 tsp. Serrano chili

Instructions:

1. Combine lemon juice, minced garlic, shallots, salt, and pepper in a medium bowl. Whisk them together until well mixed. Slowly pour olive oil into the mixture while whisking to create a unified vinaigrette. Adjust the seasoning with salt and pepper according to your taste preferences.
2. Put the couscous in a large bowl. In a saucepan, mix water with harissa, chopped parsley, cilantro, salt, and pepper. Bring the seasoned water to a boil. Pour the hot spiced water over the couscous in the bowl, cover it with plastic wrap, and let it sit for 20 minutes. Fluff the couscous using a fork.
3. Mix crab meat, diced avocado, sumac, bell peppers, sliced Serrano chili, cooked couscous, and half a cup of lemon vinaigrette in a big bowl. Season the salad with salt and pepper to your liking.
4. In another bowl, combine watercress and thinly sliced tomatoes with half a cup of the lemon vinaigrette. Toss them together gently.
5. Take a plate and place half a cup of Sumac Couscous Salad in the middle. Pile around 1/3 cup of the watercress mixture on top of the couscous. Serve the dish right away.

Summary:

• Calories: 3622 kcal
• Fat: 286 g
• Protein: 79 g
• Carbs: 206 g
• Potassium: 4251 mg
• Magnesium: 357 mg