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Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

complex16 ingredients12 preparation steps
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Ingredients

  • broccoli florets
  • scallions
  • red bell peppers
  • currants
  • small shrimp
  • chicken broth
  • couscous
  • flat leaf parsley
  • dried thyme
  • nuts
  • fresh lemon juice
  • mild curry powder
  • curry powder
  • fresh ground pepper
  • crushed red pepper flakes
  • extra virgin olive oil

Preparation

  1. 1steam broccoli 5 minutes , drain and refresh under cold running water
  2. 2place in large bowl
  3. 3add scallions through seafood
  4. 4bring the chicken broth to a boil in a medium saucepan
  5. 5add the couscous , parsley and thyme , and cook 30 seconds
  6. 6remove pan from heat , cover tightly and let stand 5 minutes
  7. 7make dressing: whisk the seasonings into the lemon juice
  8. 8gradually mix oil into the lemon juice until emulsified
  9. 9add the couscous , while still hot , to the vegetable mixture
  10. 10add the dressing and toss to combine well
  11. 11chill at least 1 hour
  12. 12sprinkle with chopped pecans , pine nuts or other nuts of your choice before serving