Crab And Tomato Broth Couscous
|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|
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.