Crab Couscous Salad Recipe

Cooking Directions

• STEP 1.Cook the couscous according to package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked couscous, crab meat, diced cucumber, cherry tomatoes, and chopped fresh herbs.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the salad and toss gently to combine.
• STEP 5.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve the crab couscous salad chilled and garnish with additional fresh herbs, if desired.

Cooking Tips

• Make sure to rinse the cooked couscous with cold water to prevent it from sticking together.
• You can use fresh or canned crab meat for this recipe, depending on your preference and availability.
• Feel free to add other vegetables such as bell peppers or avocado to the salad for extra flavor and texture.
• For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.
• This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

• Store any leftover salad in an airtight container in the refrigerator.
• Serve the salad chilled for the best flavor.
• This salad is great as a light lunch or dinner, or as a side dish for grilled meats or seafood.