Couscous Seafood Side Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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! 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:
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.
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