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Crab And Tomato Broth Couscous

Fat.Freedom's picture
Ingredients
  Plum tomatoes 1 1⁄2 Pound, cored and quartered (10 Units)
  Chopped basil 2 Tablespoon
  Chopped fresh flat leaf parsley 3 Tablespoon
  Chopped thyme 1 Tablespoon
  Chopped tarragon 2 Tablespoon
  Chopped shallot 2 Tablespoon
  Uncooked couscous 1 Cup (16 tbs)
  Uncooked crabmeat cartilage 5 Ounce, shells removed rinded
Directions

Puree the tomatoes in a food processor or blender.
Combine the pureed tomato, the basil, 2 tablespoons of the parsley, the thyme and tarragon in a small saucepan.
Bring to a boil over medium heat and remove from the heat immediately.
Work the puree through a food mill, producing a thin broth.
Return it to the saucepan and bring to a simmer over low heat.
Preheat a castiron skillet over medium heat.
Add the shallot and couscous.
Cook for about 2 minutes over the medium heat, until the couscous is toasted.
Stir in the hot tomato broth.
Cook for about 2 minutes more, stirring constantly, until the broth has been absorbed.
Stir in the crabmeat, remove from the heat, and let sit for 2 minutes.
Before serving, top with the remaining 1 tablespoon parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Servings: 
4

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