Ingredients

• Lemon Vinaigrette (recipe follows)
• 1 oz. harissa
• 1/4 oz. Italian parsley, minced
• 1 oz. cilantro, minced
• salt & pepper to taste
• 13 oz. diced Fresh California Avocado
• 8 oz. fresh Dungeness crab meat
• 1/4 oz. sumac
• 2 oz. sweet peppers, diced
• 16 oz. water
• 6 1/2 oz. couscous
• Sumac Couscous Salad (recipe follows)
• 2 large (8 oz.) tomatoes, blanched, seeded, and julienned
• 2 oz. watercress
• 2 oz. lemon juice
• 1/4 oz. garlic, minced
• 1 oz. shallot, minced
• 8 oz. olive oil
• 1 tsp. Serrano chili

Instructions

1. Place the lemon juice, garlic, shallots, salt and pepper in a medium bowl, whisk to combine. Add olive oil in a steady stream while whisking to emulsify vinaigrette. Finish seasoning with salt and pepper to taste.
2. Place couscous in a large bowl. Combine water, harissa, parsley, cilantro, salt and pepper in a saucepan and bring to a boil. Pour the spiced, boiled water over the couscous and cover with saran wrap for 20 minutes. Fluff couscous with a fork.
3. Toss the crab, avocado, sumac, peppers, Serrano chili, couscous, and 1/2 cup lemon vinaigrette in a large bowl and season with salt and pepper to taste.
4. In a separate bowl, toss the watercress and julienned tomatoes with a 1/2 cup of the lemon vinaigrette.
5. Place 1/2 cup Sumac Couscous Salad in the center of a plate. Mound about 1/3 cup of the watercress mixture on top of the couscous. Serve immediately.