Sumac Couscous Salad with Dungeness Crab and Avocado
| Serves | 10 |
|---|---|
| Ingredients | Vegetables, Grains, Seafood |
| Day Part | Lunch |
| Menu Part | Salad |
Source: California Avocado Commission
Chef Zare was born in Iran and his menu reflects the memories and tastes of his childhood. Sumac, a spice used extensively in Middle Eastern cooking, figures into several of the restaurant’s signatures; it imparts a tart flavor and dark red color to dishes. By pairing what may be an unfamiliar ingredient—sumac—with more familiar couscous, the chef offers guests a comfortable bit of adventure.
Ingredients
Lemon Vinaigrette
2 oz. lemon juice
1 oz. shallot, minced
1/4 oz. garlic, minced
Salt and pepper, to taste
8 oz. olive oil
Couscous Salad
6 1/2 oz. couscous
2 cups water
1 oz. harissa
1 oz. cilantro, minced
1/4 oz. Italian parsley, minced
Salt and pepper, to taste
1 large avocado, diced
8 oz. cooked Dungeness crab meat
2 oz. bell pepper, diced
1/4 oz. sumac berries
1 tsp. minced serrano chili
2 oz. watercress
2 large tomatoes, blanched, seeded and julienned
Steps
- Prepare Lemon Vinaigrette: Place lemon juice, shallot, garlic, salt and pepper in medium bowl; whisk to combine. Add olive oil in steady stream, whisking constantly to emulsify; set aside.
- Prepare Couscous Salad: Place couscous in large bowl. In medium saucepan, combine water, harissa, cilantro, parsley, salt and pepper; bring to a boil. Pour spiced, boiling water over couscous; cover with plastic wrap and let stand 20 minutes. Fluff couscous with a fork.
- Add avocado, crab, bell pepper, sumac and serrano to couscous in bowl; toss to combine. Add 1/2 cup Lemon Vinaigrette; toss again.
- In a separate bowl, toss watercress, tomatoes and 1/2 cup Lemon Vinaigrette to coat well.
- To assemble, place 1/2 cup Couscous Salad in center of plate; mound about 1/3 cup watercress mixture on top. Serve immediately.