Crab And Tomato Broth Couscous Recipe


Main Ingredient


 Plum tomatoes1 1⁄2 Pound, cored and quartered (10 Units)
 Chopped basil2 Tablespoon
 Chopped fresh flat leaf parsley3 Tablespoon
 Chopped thyme1 Tablespoon
 Chopped tarragon2 Tablespoon
 Chopped shallot2 Tablespoon
 Uncooked couscous1 Cup (16 tbs)
 Uncooked crabmeat cartilage5 Ounce, shells removed rinded

Nutrition Facts

Serving size

Calories 278 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.23 g1.2%

Trans Fat 0 g

Cholesterol 34.8 mg11.6%

Sodium 266.6 mg11.1%

Total Carbohydrates 51 g17.1%

Dietary Fiber 5.8 g23.2%

Sugars 0.8 g

Protein 16 g32.6%

Vitamin A 60.5% Vitamin C 84.5%

Calcium 18.1% Iron 31.1%

*Based on a 2000 Calorie diet


Puree the tomatoes in a food processor or blender.
Combine the pureed tomato, the basil, 2 tablespoons of the parsley, the thyme and tarragon in a small saucepan.
Bring to a boil over medium heat and remove from the heat immediately.
Work the puree through a food mill, producing a thin broth.
Return it to the saucepan and bring to a simmer over low heat.
Preheat a castiron skillet over medium heat.
Add the shallot and couscous.
Cook for about 2 minutes over the medium heat, until the couscous is toasted.
Stir in the hot tomato broth.
Cook for about 2 minutes more, stirring constantly, until the broth has been absorbed.
Stir in the crabmeat, remove from the heat, and let sit for 2 minutes.
Before serving, top with the remaining 1 tablespoon parsley.