Seafair Seafood Salad
By: Taylor Davies
Published: Thursday, December 3, 2009 - 1:14am

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

1 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. 2 Place cooled couscous in a large bowl, with parsley, green onions and peppers. Mix thoroughly and place in refrigerator. 3 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. 4 At serving time, thoroughly mix dressing with couscous. Add seafood, toss and serve on lettuce leaves.

About


From "Simply Classic" cookbook.