Moroccan Seafood Salad Recipes

MOROCCAN SEAFOOD AND BROCCOLI SALAD

Steps:

• Steam broccoli 5 minutes, drain and refresh under cold running water; place in large bowl.
• Add scallions through seafood.
• Bring the chicken broth to a boil in a medium saucepan. Add the couscous, parsley and thyme, and cook 30 seconds; remove pan from heat, cover tightly and let stand 5 minutes.
• Make dressing: Whisk the seasonings into the lemon juice; gradually mix oil into the lemon juice until emulsified.
• Add the couscous, while still hot, to the vegetable mixture; add the dressing and toss to combine well.
• Chill at least 1 hour.
• Sprinkle with chopped pecans, pine nuts or other nuts of your choice before serving.

MOROCCAN SEAFOOD SALAD

Steps:

• Steam the broccoli florets for 5 minutes, then immediate refresh them under cold running water. Drain well and place in a large bowl.
• Add the scallions, red bell pepper, currants or raisins,,and seafood (except surimi, which must be added after tossing. Set the bowl aside.
• Bring the broth to a boil in a medium sized saucepan that has a tight-fitting lid. Add the couscous, parsley, and thyme, and cook the mixture for 30 SECONDS. Remove the pan from heat, cover, and let the mixture stand for 5 minutes.
• Combine all dressing ingredients in a bowl or a jar with a leak-proof lid. Whisk or shake the dressing until the oil is emulsified.
• When the couscous is done, add it while it is still hot to the vegetable mixture in the bowl and toss the ingredients to combine them well. Add the dressing and toss well again. If you are using sliced surimi sticks, add them now and toss gently.
• Cover and chill the salad for at least one hour. Before serving, sprinkle it with the optional nuts.