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Receta Sumac couscous salad with lemon vinaigrette

by Hoss Zare

Ingredientes

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

Direcciones

1. 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.
2. 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.
3. Toss crab, sumac, peppers, chili, cous cous and ½ c lemon vinaigrette in a large bowl and season with salt and pepper to taste.
4. In a separate large bowl, toss watercress and tomato with another ½ c vinaigrette and season to taste.
5. 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.

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