SUMAC COUSCOUS SALAD WITH DUNGENESS CRAB AND CALIFORNIA AVOCADO

Sumac Couscous Salad With Dungeness Crab And California Avocado image

Provided by Food Network

Time 30m

Yield 10 servings

Number Of Ingredients 19

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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

Steps:

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.
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.
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.