SUMAC COUSCOUS SALAD WITH DUNGENESS CRAB AND CALIFORNIA AVOCADO
Provided by Food Network
Time 30m
Yield 10 servings
Number Of Ingredients 19
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.
STRAWBERRY AVOCADO COUSCOUS SALAD WITH LIME VINAIGRETTE RECIPE - (4.4/5)
Provided by DeliciouslyDished
Number Of Ingredients 12
Steps:
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside. In a medium saucepan, cook couscous according to package instructions. In a large bowl, combine couscous, avocado, corn, strawberries, cilantro and pine nuts. Stir in lime vinaigrette. Serve immediately.
COUSCOUS SALAD WITH AVOCADO & PRAWNS
Make and share this Couscous Salad With Avocado & Prawns recipe from Food.com.
Provided by Sonya01
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the couscous in a heatproof bowl. Place the stock and water in a saucepan over medium heat. Bring to the boil. Stir in the oil. Pour the stock mixture over the couscous. Stir to combine. Set aside, covered, for 3 minutes or until the liquid is absorbed. Use a fork to separate grains. Set aside for 5 minutes to cool.
- Meanwhile, to make the dressing, whisk together the lemon rind, lemon juice and oil in a small bowl. Season with salt and pepper.
- Add the cucumber, carrot, avocado, prawns and mint to the couscous, and toss to combine.
- Add the dressing and toss to combine. Divide among serving bowls and serve.
Nutrition Facts : Calories 448.7, Fat 17.5, SaturatedFat 2.5, Cholesterol 126, Sodium 610.6, Carbohydrate 52.2, Fiber 7.7, Sugar 4.7, Protein 22.8
COUSCOUS AVOCADO SALAD
This recipe comes from the Cedar Hill Cookbook, and makes a refreshing summer salad. Great for brunch or a light dinner.
Provided by BigHeart
Categories Oranges
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat orange juice to boiling in 1-quart saucepan over medium heat; remove from heat.
- Stir in couscous.
- Cover and let stand 5 minutes.
- Stir in onions and carrot.
- Chill for at least 30 minutes.
- Arrange lettuce on 4 plates and divide couscous evenly.
- Arrange avocado slices and orange sections around couscous.
- Drizzle salads with french dressing and sprinkle with sunflower seeds.
Nutrition Facts : Calories 449.3, Fat 24.4, SaturatedFat 3.3, Sodium 159.4, Carbohydrate 53.5, Fiber 11.3, Sugar 15.6, Protein 8.9
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