Couscous And Crab Salad With Cucumber Juice And Mint
- Total Time
- 10 minutes
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Ingredients
- 1cup cucumber juice (see recipe)
- ½cup uncooked instant couscous
- 2cups lump crab meat, picked over for shells
- 15small cherry tomatoes, quartered
- 1small red onion, halved and thinly sliced
- 1tablespoon chopped fresh mint
- ½teaspoon grated lemon rind
- ½teaspoon grated lime rind
- 1teaspoon salt
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
162 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 16 grams protein; 505 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place ¾ 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.
- Step 2
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.
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