Sumac couscous salad with lemon vinaigrette Recipe

• For lemon vinaigrette:
• A 1/2 c lemon juice
• 1 garlic clove, minced
• 2 small shallots, minced
• 2 c olive oil
• salt and pepper to taste
• For couscous salad:
• 2 c cous cous
• 4 c water
• A 1/4 c harissa
• A 1/4 c minced Italian parsley
• A 1/4 c minced cilantro
• salt and pepper to taste
• 1/2 c. fresh Dungeness crab meat
• 2 T sumac
• 1/2 c diced sweet peppers
• 1 t serrano chili
• 1 large tomato, blanched, seeded and julienned
• 1 c watercress

1. For the vinaigrette, place lemon juice, garlic, shallots and a pinch of salt and pepper in a medium bowl.
2. Whisk to combine.
3. Add olive oil in a steady stream while whisking to emulsify vinaigrette.
4. Finish seasoning with additional salt and pepper to taste.
5. For the couscous salad, first prepare cous cous by placing in a large bowl.
6. In a saucepot, add water, harissa, herbs, salt and pepper and bring to a boil.
7. Add spiced, boiling water to cous cous and cover with saran wrap or a lid for 20 minutes.
8. Use 2 forks to fluff cous cous.
9. Toss crab, sumac, peppers, chili, cous cous and A 1/2 c lemon vinaigrette in a large bowl and season with salt and pepper to taste.
10. In a separate large bowl, toss watercress and tomato with another A 1/2 c vinaigrette and season to taste.
11. Place A 1/2 c cous cous in the center of four salad plates.
12. Mound A 1/4 watercress salad mixture on top of each cous cous portion.
13. Serve immediately.

lemon juice, garlic, shallots, olive oil, salt, cous cous, water, harissa, italian parsley, cilantro, salt, crab meat, t, sweet peppers, serrano chili, tomato, watercress

Taken from cookeatshare.com/recipes/sumac-couscous-salad-with-lemon-vinaigrette-17394 (may not work)