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Crab Couscous Salad

 Crab Couscous Salad
You can find imitation crab--otherwise referred to as surimi--at the seafood counter of your local supermarket.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 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.

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Crab Couscous Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.