Couscous Seafood Side Salad Recipe

4.5 3
Couscous Seafood Side Salad Recipe
Couscous Seafood Side Salad Recipe photo by Taste of Home
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Couscous Seafood Side Salad Recipe

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4.5 3
Publisher Photo
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!
Recommended: Your March Meal Plan
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 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, 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.
Originally published as Couscous Seafood Side Salad in Healthy Cooking

Nutritional Facts

1 cup: 127 calories, 2g fat (0 saturated fat), 3mg cholesterol, 414mg sodium, 22g carbohydrate (3g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  1. 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.
  2. In a large bowl, combine the couscous, spinach, crab, peas, peppers and onion.
  3. In a jar with a tight-fitting lid, combine the vinegar, ketchup, oil, 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.
Originally published as Couscous Seafood Side Salad in Healthy Cooking

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