Best 4 Couscous And Crab Salad With Cucumber Juice And Mint Recipes

Introducing a delightful dish that combines the goodness of couscous and crab, the Couscous and Crab Salad with Cucumber Juice and Mint. This refreshing salad offers a perfect balance of flavors and textures, making it a delightful option for a light lunch or a vibrant side dish. The delicate sweetness of crab pairs wonderfully with the fluffy couscous, while the cucumber juice adds a refreshing touch and the mint brings a burst of aromatic freshness. With step-by-step instructions and additional variations like a zesty Lemon-Herb Dressing and a creamy Avocado-Lime Dressing, this recipe article provides a culinary journey that will tantalize your taste buds.

Here are our top 4 tried and tested recipes!

CRAB COUSCOUS SALAD

Crab Couscous Salad image

You can find imitation crab--otherwise referred to as surimi--at the seafood counter of your local supermarket.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups vegetable broth
1 tablespoon butter
1 package (8 ounces) couscous
6 tablespoons olive oil
1/4 cup lemon juice
1/4 teaspoon ground cumin
1-1/2 pounds imitation crabmeat, coarsely chopped
1-1/2 cups chopped peeled mangoes
1 cup quartered cherry tomatoes
1/4 cup chopped green onions

Steps:

In a saucepan, bring the broth and butter to a boil. Stir in the couscous. Remove from the heat; cover and let stand for 5 minutes. Transfer to a large bowl; cool to room temperature. Fluff with a fork., For dressing, in a small bowl, combine the oil, lemon juice and cumin. Add the crab, mangoes, tomatoes and onions to couscous. Drizzle with dressing and toss to coat.

Nutrition Facts :

COUSCOUS SALAD WITH TOMATOES AND MINT

Couscous Salad with Tomatoes and Mint image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional

Steps:

Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
Copyright 2003 Television Food Network, G.P. All rights reserved

COUSCOUS AND CRAB SALAD WITH CUCUMBER JUICE AND MINT

Couscous And Crab Salad With Cucumber Juice And Mint image

Provided by Molly O'Neill

Categories quick, salads and dressings, side dish

Time 10m

Yield Four servings

Number Of Ingredients 10

Ingredients

1 cup cucumber juice (see recipe)
1/2 cup uncooked instant couscous
2 cups lump crab meat, picked over for shells
15 small cherry tomatoes, quartered
1 small red onion, halved and thinly sliced
1 tablespoon chopped fresh mint
1/2 teaspoon grated lemon rind
1/2 teaspoon grated lime rind
1 teaspoon salt
Freshly ground pepper to taste

Steps:

Place 3/4 cup of the cucumber juice in a saucepan and bring to a boil. Add the couscous, cover and remove from heat. Let stand for 5 minutes. Uncover and stir with a fork. Place in a bowl and set aside to cool.
Add the crab meat, cherry tomatoes, onion, mint and lemon and lime rinds and toss to coat. Toss in the remaining cucumber juice. Season with the salt and pepper. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 0 grams, Carbohydrate 22 grams, Fat 1 gram, Fiber 2 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 413 milligrams, Sugar 2 grams, TransFat 0 grams

CUCUMBER AND ISRAELI COUSCOUS SALAD

Cucumber and Israeli Couscous Salad image

I love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures. Make sure that you cook the couscous until the spheres are tender but not gummy. I have seen package directions that call for too little water; make sure you cook them in twice their volume of water.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra virgin olive oil
1 cup Israeli couscous
6 to 8 tablespoons fresh lemon juice, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
3/4 pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
1 bunch scallions, finely chopped, or 1/4 cup chopped chives
Salt to taste
1 romaine lettuce heart, leaves separated, washed and dried

Steps:

Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 3 grams

Tips:

Choose fresh and high-quality ingredients. This will make a big difference in the overall taste of the salad.
Cook the couscous according to the package instructions. Be sure to fluff it with a fork before using.
If you don't have cucumber juice, you can use lemon juice or lime juice instead.
Be careful not to overcook the crab. It should be cooked through, but still tender and flaky.
Serve the salad immediately or chill it for later. It's also delicious served over a bed of leafy greens.

Conclusion:

This couscous and crab salad is a refreshing and flavorful dish that's perfect for a summer lunch or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious meal, give this recipe a try!