La Belle Cuisine - More Salad Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
Crab Meat and Couscous Salad
"The preparation of good food is merely another
expression of art,
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Friday, November 10, 2006
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Crab Meat and Couscous
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
6 tablespoons extra-virgin olive oil
2 tablespoons minced fresh mint leaves
¾ pound lump crab meat, picked over
1 cup couscous
2 tomatoes, diced
1 cup cooked fresh peas
2 tablespoons finely chopped fresh mint plus extra for garnish
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/3 cup pine nuts, toasted lightly
Vinaigrette: In a small bowl whisk together lemon juice, vinegar, oil, mint and salt and pepper to taste until vinaigrette is combined well.
In a large bowl toss crab meat with 2 tablespoons vinaigrette. In a saucepan bring ¾ cup water with pinch of salt to a boil, add couscous and let it stand, covered tightly, 5 minutes. Whisk the vinaigrette, drizzle 2 tablespoons of it over the couscous and let couscous stand, covered, 2 minutes. Transfer couscous to a bowl, breaking up any lumps with a fork, and let it cool. Whisk the remaining vinaigrette, drizzle it over the couscous and toss gently. To the crab mixture add the couscous, tomatoes, peas, chopped mint, and salt and pepper to taste. Can be made up to this point 8 hours in advance, kept covered and chilled. Then bring to room temperature. Sprinkle salad with olive oil and lemon juice and toss it gently. Serve on lettuce leaves, sprinkle with pine nuts and garnish with mint.
Serves 4 as an entrée, or 6 as a first course.
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