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Crab And Tomato Broth Couscous

Fat.Freedom's picture
  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.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 278 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.23 g1.2%

Trans Fat 0 g

Cholesterol 34.8 mg11.6%

Sodium 266.6 mg11.1%

Total Carbohydrates 51 g17.1%

Dietary Fiber 5.8 g23.2%

Sugars 0.8 g

Protein 16 g32.6%

Vitamin A 60.5% Vitamin C 84.5%

Calcium 18.1% Iron 31.1%

*Based on a 2000 Calorie diet


Crab And Tomato Broth Couscous Recipe