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Crab Couscous Salad Recipe

Crab Couscous Salad Recipe photo by Taste of Home

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You can find imitation crab--otherwise referred to as surimi--at the seafood counter of your local supermarket.

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Crab Couscous Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

2 cups vegetable broth
1 tablespoon butter
1 package (8 ounces) couscous
6 tablespoons olive oil
1/4 cup lemon juice
1/4 teaspoon ground cumin
1-1/2 pounds imitation crabmeat, coarsely chopped
1-1/2 cups chopped peeled mangoes
1 cup quartered cherry tomatoes
1/4 cup chopped green onions

Directions

In a saucepan, bring the broth and butter to a boil. Stir in the couscous. Remove from the heat; cover and let stand for 5 minutes. Transfer to a large bowl; cool to room temperature. Fluff with a fork.
For dressing, in a small bowl, combine the oil, lemon juice and cumin. Add the crab, mangoes, tomatoes and onions to couscous. Drizzle with dressing and toss to coat. Yield: 6 servings.

Nutritional Analysis: 1-1/2 cups equals 443 calories, 17 g fat (3 g saturated fat), 61 mg cholesterol, 429 mg sodium, 53 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Crab Couscous Salad in Weeknight Cooking Made Easy Annual 2005, p218

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Crab Couscous Salad

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(1-1) of 1 reviews

Reviewed on Oct. 16, 2010 by gramychristine

This was good and easy to make. I used more cumin than called for and also added a couple pinches of dried lemon grass. It was still somewhat bland, perhaps due to the low sodium vegetable broth I used. Next time I will add salt.