Couscous And Crab Salad With Cucumber Juice And Mint
- 1 cup cucumber juice (see recipe)
- 1/2 cup uncooked instant couscous
- 2 cups lump crab meat, picked over for shells
- 15 small cherry tomatoes, quartered
- 1 small red onion, halved and thinly sliced
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon grated lime rind
- 1 teaspoon salt
- Freshly ground pepper to taste
- Place 3/4 cup of the cucumber juice in a saucepan and bring to a boil.
- Add the couscous, cover and remove from heat.
- Let stand for 5 minutes.
- Uncover and stir with a fork.
- Place in a bowl and set aside to cool.
- Add the crab meat, cherry tomatoes, onion, mint and lemon and lime rinds and toss to coat.
- Toss in the remaining cucumber juice.
- Season with the salt and pepper.
- Divide among 4 plates and serve immediately.
cucumber juice, couscous, lump crab meat, tomatoes, red onion, fresh mint, lemon rind, lime rind, salt, freshly ground pepper
Taken from cooking.nytimes.com/recipes/11458 (may not work)