Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Sumac Couscous Salad with Dungeness Crab and Avocado
Sumac, a spice used extensively in Middle Eastern cooking, figures into the restaurant’s signatures, imparting a tart flavor and dark red color to dishes.
Servings
10
10
Day Part
- lunch
Menu Part
- salad
Main Ingredient
- Vegetables
- Grains
- Seafood
Source: California Avocado Commission
Chef Zare was born in Iran and his menu reflects the memories and tastes of his childhood. Sumac, a spice used extensively in Middle Eastern cooking, figures into several of the restaurant’s signatures; it imparts a tart flavor and dark red color to dishes. By pairing what may be an unfamiliar ingredient—sumac—with more familiar couscous, the chef offers guests a comfortable bit of adventure.
Ingredients
Lemon Vinaigrette
2 oz. lemon juice
1 oz. shallot, minced
1/4 oz. garlic, minced
Salt and pepper, to taste
8 oz. olive oil
Couscous Salad
6 1/2 oz. couscous
2 cups water
1 oz. harissa
1 oz. cilantro, minced
1/4 oz. Italian parsley, minced
Salt and pepper, to taste
1 large avocado, diced
8 oz. cooked Dungeness crab meat
2 oz. bell pepper, diced
1/4 oz. sumac berries
1 tsp. minced serrano chili
2 oz. watercress
2 large tomatoes, blanched, seeded and julienned
Steps
Prepare Lemon Vinaigrette: Place lemon juice, shallot, garlic, salt and pepper in medium bowl; whisk to combine. Add olive oil in steady stream, whisking constantly to emulsify; set aside.
Prepare Couscous Salad: Place couscous in large bowl. In medium saucepan, combine water, harissa, cilantro, parsley, salt and pepper; bring to a boil. Pour spiced, boiling water over couscous; cover with plastic wrap and let stand 20 minutes. Fluff couscous with a fork.
Add avocado, crab, bell pepper, sumac and serrano to couscous in bowl; toss to combine. Add 1/2 cup Lemon Vinaigrette; toss again.
In a separate bowl, toss watercress, tomatoes and 1/2 cup Lemon Vinaigrette to coat well.
To assemble, place 1/2 cup Couscous Salad in center of plate; mound about 1/3 cup watercress mixture on top. Serve immediately.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}