Crab Couscous Salad Recipe

4.5 2 3
Crab Couscous Salad Recipe
Crab Couscous Salad Recipe photo by Taste of Home
Publisher Photo

Crab Couscous Salad Recipe

Read Reviews
4.5 2 3
Publisher Photo
You can find imitation crab--otherwise referred to as surimi--at the seafood counter of your local supermarket.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1-1/2 cups: 443 calories, 17g fat (3g saturated fat), 61mg cholesterol, 429mg sodium, 53g carbohydrate (9g sugars, 3g fiber), 22g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Crab Couscous Salad in Weeknight Cooking Made Easy Annual 2005, p218

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MY REVIEW
ChrisB1963 User ID: 8242711 227570
Reviewed Jun. 7, 2015

"Great fast meal for a warm day or potluck picnic. We add 1 cup thawed frozen peas and 1 Tablespoon chopped mint, otherwise as written."

MY REVIEW
gramychristine User ID: 5429769 146082
Reviewed Oct. 16, 2010

"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."

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