Seafood Couscous Salad Recipe
Ingredients
| Medium | 1 pound, unpeeled | |
| Water | 5 1/4 Cup (16 tbs), divided | |
| Couscous | 1 1/2 Cup (16 tbs), uncooked | |
| Crabmeat | 1/2 pound, drained | |
| 1 1/2 cups seeded, chopped plum tomato | ||
| Celery | 1 Cup (16 tbs), diced | |
| 1/2 cup chopped green onions | ||
| Mint | 1/3 Cup (16 tbs), chopped | |
| Capers | 2 Tablespoon | |
| 1/4 cup plus 2 tablespoons fresh lemon juice | ||
| 1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted | ||
| Olive oil | 1 Tablespoon | |
| Dijon Mustard | 1 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 head Boston lettuce, torn | ||
Directions
Peel and devein shrimp.
Bring 3 cups water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain well; rinse with cold water.
Chill.
Bring remaining 2 1/4 cups water to a boil in a saucepan.
Remove from heat.
Add couscous; cover and let stand 10 minutes or until couscous is tender and liquid is absorbed.
Fluff couscous with a fork, and transfer to a serving bowl.
Add shrimp, crabmeat, and next 5 ingredients; toss well.
Combine lemon juice and next 4 ingredients; stir well with a wire whisk.
Pour over couscous mixture; toss well.
Cover and chill.
To serve, place lettuce evenly on 6 plates.
Spoon couscous mixture evenly over lettuce.
Bring 3 cups water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain well; rinse with cold water.
Chill.
Bring remaining 2 1/4 cups water to a boil in a saucepan.
Remove from heat.
Add couscous; cover and let stand 10 minutes or until couscous is tender and liquid is absorbed.
Fluff couscous with a fork, and transfer to a serving bowl.
Add shrimp, crabmeat, and next 5 ingredients; toss well.
Combine lemon juice and next 4 ingredients; stir well with a wire whisk.
Pour over couscous mixture; toss well.
Cover and chill.
To serve, place lettuce evenly on 6 plates.
Spoon couscous mixture evenly over lettuce.
Chef
