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

1. Place 3/4 cup of the cucumber juice in a saucepan and bring to a boil.
2. Add the couscous, cover and remove from heat.
3. Let stand for 5 minutes.
4. Uncover and stir with a fork.
5. Place in a bowl and set aside to cool.
6. Add the crab meat, cherry tomatoes, onion, mint and lemon and lime rinds and toss to coat.
7. Toss in the remaining cucumber juice.
8. Season with the salt and pepper.
9. 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)