Crab Couscous Salad Recipe
Crab Couscous Salad Recipe photo by Taste of Home

Crab Couscous Salad Recipe

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You can find imitation crab--otherwise referred to as surimi--at the seafood counter of your local supermarket.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

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.


  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

Light-Bodied White Wine

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

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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."

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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