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Couscous Seafood Side Salad

There is a ton of flavor in this salad from Sharon Clow of Vanderhoof, British Columbia. She took a favorite recipe and added extra crabmeat, spinach and peas to make it over-the-top delicious!

6 ServingsPrep: 20 min. + chilling

Ingredients

1 cup water
1/2 cup uncooked couscous
1-1/2 cups finely chopped fresh spinach
1 cup chopped imitation crabmeat
1 cup frozen peas, thawed
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 green onion, thinly sliced
2 tablespoons rice vinegar
2 teaspoons ketchup
1 teaspoon canola oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon ground coriander
2 teaspoons sesame seeds, toasted

Directions

In a small saucepan, bring water to a boil. Stir in couscous; cover
and remove from the heat. Let stand for 5 minutes. Fluff with a
fork; cool.
In a large bowl, combine the couscous, spinach, crab, peas, peppers
and onion.
In a jar with a tight-fitting lid, combine the vinegar, ketchup, oil,

2 of 2

Couscous Seafood Side Salad (continued)

Directions (continued)

sugar, salt, pepper, oregano, garlic powder and coriander; shake
well. Pour over salad and toss to coat. Cover and refrigerate for at
least 1 hour. Sprinkle with sesame seeds. Yield: 6 servings.

Nutrition Facts: 1 cup equals 127 calories, 2 g fat (trace saturated fat), 3 mg cholesterol, 414 mg sodium, 22 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchange: 1-1/2 starch.