Seafair Seafood Salad

Ingredients

4 cups chicken stock

2 cups couscous

1/2 cup parsley, finely chopped

4 green onions, thinly sliced

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

1/2 pound tiny shrimp

1/2 pound crab meat

6 large red leaf lettuce leaves

Dressing:

4 plum tomatoes, halved and seeded

1 clove garlic, minced

1/2 cup lemon juice, freshly squeezed

1/2 cup fresh tarragon leaves or 3 tablespoons dried

1/2 teaspoon salt

1 teaspoon freshly ground pepper

1/2 cup olive oil

Preparation

In a 6-quart saucepan, bring chicken stock to a boil and gradually stir in couscous. Cover and remove from heat and allow to stand for 10 minutes, until liquid has been absorbed. Use a fork and separate couscous, then spread on a baking sheet to cool.

Place cooled couscous in a large bowl, with parsley, green onions and peppers. Mix thoroughly and place in refrigerator.

For dressing: in a food processor or blender, puree tomatoes. Add garlic, lemon juice and tarragon, salt and pepper. Process 1 minute to blend. Slowly pour in oil and blend until emulsified. Refrigerate until ready to use.

At serving time, thoroughly mix dressing with couscous. Add seafood, toss and serve on lettuce leaves.