Looking for a light low calorie lunch you can prepare in advance and take to work? This flavoursome and filling salad would make a great addition to your lunchbox!
The beauty of this salad is that it can be prepared in advance and then chilled in the fridge for a few hours until you’re ready to eat. You could even take an individual portion (sealed in an airtight container) to work with you as a packed lunch. If you can’t get hold of fresh or frozen crab, use canned instead.
Preparation: 15 minutes
Standing: 10 minutes
- 75g (2 oz) couscous
- 150ml ( int) boiling water
- juice of 1/2 lemon
- 2 tablespoons balsamic vinegar
- 1 tablespoon quark or virtually fat-free fromage frais
- 225g (8 oz) crab meat, flaked (or crab sticks)
- 4 spring onions, trimmed and finely chopped
- ed onion, finely chopped
- 175g (6oz) ripe cherry tomatoes, quartered
- 1/2 cucumber, diced
- freshly ground black pepper
- 4 tablespoons chopped fresh mint
- mixed salad leaves, to serve
- lemon wedges, to garnish
- Put the couscous in a large bowl and pour over the boiling water. Cover the bowl with cling film or a plate and leave to stand for about 10 minutes, or until all of the water has been absorbed.
- In another bowl, whisk together the lemon juice, balsamic vinegar and quark or fromage frais until thoroughly blended.
- Gently stir in the crab meat, spring onions, red onion, cherry tomatoes and cucumber, and mix well to combine.
- Finally, fluff the couscous, separating the grains with a fork, and add this to the crab mixture, stirring well. Season with black pepper to taste and gently mix in the chopped mint.
- Cover the couscous salad and chill in the fridge until required. Serve on a bed of salad leaves, garnished with a wedge of lemon.
- An alternative way to serve this lovely salad is to top each portion with a spoonful of virtually fat-free fromage frais. You can even fold a little into the couscous before serving for a different texture.
- Make a traditional vegetarian Lebanese tabbouleh with bulgur wheat instead of couscous. Soak in the same way, leaving it to stand for about 15 minutes before stirring in the chopped vegetables and herbs. To make it more colourful, add some chopped, grilled sweet red and yellow peppers and torn coriander leaves or flat-leaf parsley. Omit the fromage frais (or quark) and sprinkle with some lemon juice and balsamic vinegar before serving.
- If you love hot, spicy food, serve the couscous with some authentic harissa paste or a spoonful of Thai sweet red chilli sauce.