Crab and couscous salad

Crab and couscous salad

By
From
Arabesque
Photographer
William Meppem

Ingredients

Quantity Ingredient
60ml extra-virgin olive oil
1 lemon, juiced
3 shallots, finely sliced
1 garlic clove, crushed with 1/2 teaspoon salt
200g fresh crab meat
120g cooked couscous
1/2 large avocado, cut into 1 cm dice
1 large tomato, seeded and finely diced
3/4 cup coriander leaves, roughly chopped
1/2 cup watercress leaves
1 bullet chilli, de-seeded, scraped and finely shredded
1 teaspoon sumac

Method

  1. Whisk together the extra-virgin olive oil and lemon juice with the shallots and garlic paste to make a dressing. Combine all the remaining ingredients, except for the sumac, in a bowl. Add two-thirds of the dressing to the salad and mix well.
  2. To serve, pile the salad into a high mound in the centre of the plate. Drizzle the remaining dressing around, sprinkle with sumac and serve with plenty of Arabic bread.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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