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Crab And Tomato Broth Couscous Recipe
|Plum tomatoes||1 1⁄2 Pound, cored and quartered (10 Units)|
|Chopped basil||2 Tablespoon|
|Chopped fresh flat leaf parsley||3 Tablespoon|
|Chopped thyme||1 Tablespoon|
|Chopped tarragon||2 Tablespoon|
|Chopped shallot||2 Tablespoon|
|Uncooked couscous||1 Cup (16 tbs)|
|Uncooked crabmeat cartilage||5 Ounce, shells removed rinded|
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
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.