With these hot days, you just want fresh food, right? Well we have made a version of the traditional Taboulé to prepare a couscous salad a little different. Of course, it is simple, fast, tasty and very healthy. Are you up for it?

In addition, you can leave it prepared in advance for when you come from the pool or the beach, have the food already ready.

Couscous and crab salad

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Refreshing couscous salad, served with crab sticks and walnuts and garnished with a mint and lemon vinaigrette. Ideal for hot days.

Irene Arcas

Kitchen: Modern
Recipe type: pasta
Calories: 225
Rations: 4-6

Preparation time: 15M
Cooking time: 5M
Total time: 20M

Ingredients

200 g of couscous
200 g of Vegetable broth
6 crab sticks
1 cup of walnuts
1/2 cup of fresh mint / spearmint leaves
juice of 1/2 lemon
1 small spring onion
1 teaspoon cumin
1/2 small teaspoon of paprika (it can be spicy if you like)
60 g olive oil
2 tablespoons of canned tomato sauce
shawl

Preparation

We put the vegetable broth in the glass and program 4 minutes, temperature 90º, spoon speed.
We place the couscous in a large salad bowl and add the broth. We stir well and cover. Let it rest for 5 minutes and stir again. We repeat this operation 3 times so that the couscous is hydrated and the grains are released.
Without washing the glass, add the mint leaves and chives. We shred 5 seconds, speed 5. We lower the remains of the walls and the lid and add the oil, the lemon juice, the spices, the salt and the crushed tomato. We emulsify 15 seconds, speed 4.
Add the vinaigrette to the couscous and stir well. We accompany the salad with the crab sticks cut into slices and the chopped walnuts.

Notes

We can use already purchased vegetable broth. [br][br]This recipe is tastier if we prepare it in advance since the cous cous will have taken on more flavor from the vinaigrette.

ThermoRecetas

Couscous and crab salad