For the Vinaigrette:

  • ¼ cup olive oil

  • 1 tablespoon Spanish sherry vinegar

  • juice of 2 oranges, reduced to ¼ cup

  • juice of ½ lemon

  • salt and pepper to taste

For the Couscous Salad:

  • 1 cup Israeli couscous (you cannot substitute with Moroccan couscous)
  • 2 cups vegetable or chicken broth

  • 4 tablespoons olive oil, divided

  • 1 pound fresh crabmeat, cleaned

  • 1 cup pitted, chopped Kalamata olives

  • ½ cup orange segments

  • 1 cup pine nuts

  • ½ cup scallions, white parts only, chopped

  • 2 tablespoons chopped cilantro

  • 1 teaspoon lemon zest

  • 1 shallot, minced

  • sea salt to taste

Directions:

To prepare the vinaigrette: whisk together the oil, vinegar and citrus juices in a small bowl and season with salt and pepper. Set aside.

 To prepare the salad: in a heavy bottomed saucepan, heat 1 tablespoon olive oil over medium high heat. Add the couscous and stir about 1 minute, until the couscous is lightly browned. Stir in 2 cups of broth. Cover with a lid and reduce heat to low.

Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente. Drain in a colander but do not rinse. Place the couscous in a mixing bowl and stir in the remaining 3 tablespoons olive oil to coat and separate the grains.

In a serving dish, combine the couscous with crab meat, Kalamata olives, orange segments, pine nuts, scallions, cilantro, lemon zest and shallots. Drizzle in the vinaigrette and season to taste with salt.