Couscous salad with sumac, crab, and avocado

Ingredients:

• Lemon dressing (see recipe below)
• 30 g harissa
• 7 g chopped Italian parsley
• 30 g chopped cilantro
• 350 g fresh avocado, diced
• 220 g fresh crab meat
• 7 grams of sumac
• 60 g sweet pepper, diced
• 450 ml of water
• 190 g couscous
• 2 large (220g) blanched tomatoes, seeded, peeled and thinly sliced
• Couscous Salad with Sumac (see recipe below)
• 60 gr. watercress
• 60 ml lemon juice
• 7 g of crushed garlic
• 30 g chopped shallots
• 220 gr. olive oil
• 1 teaspoon serrano pepper

Preparation:

1. In a medium bowl, whisk together the lemon juice, garlic, shallot, salt, and black pepper. Add the olive oil in a steady stream, whisking to emulsify. Season the dressing with salt and pepper to taste.
2. Place the couscous in a large bowl. Combine the water, harissa, parsley, cilantro, salt, and pepper in a saucepan and bring to a boil. Pour the spiced boiling water over the couscous and cover with plastic wrap for 20 minutes. Fluff the finished couscous with a fork.
3. In a large bowl, combine the crab meat, avocado, sumac, paprika, serrano chili, couscous, and 1/2 cup lemon vinaigrette. Season with salt and pepper to taste.
4. In a separate bowl, combine watercress and julienned tomatoes with 1/2 cup lemon dressing.
5. Place 1/2 cup of the sumac couscous salad in the center of the plate. Top with about 1/3 cup of watercress. Serve immediately.