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Couscous Seafood Side Salad

 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.
Nutritional 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.