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1
Boil the bouillon.
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2
Pour over the cous cous and mix.
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3
Cover and cook it 1-2 minutes or place in the microwave covered for 1 minute at maximum power.
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4
Keep covered for 5 minutes, then remove cover, mix and let cool.
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5
Remove seeds from the cucumbers and the pepper and julienne.
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6
Reserve 1/4 of the cucumber and pepper; set to the side.
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7
Mix the remaining cucumber and pepper with the cous cous.
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8
Mix the oil and wine vinegar together; add to cous cous.
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9
Mince the onion and brown until golden in 1 table spoon of vegetable oil.
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10
Cool.
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11
Peel and pit avocado; cut into thin slices and sprinkle with lemon juice to prevent discoloration.
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12
Shred the crab meat, the reserved cucumber/pepper mixture, add the browned onion, mayonnaise, and pepper to taste; set to the side.
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13
I added salt.
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14
Tear lettuce into small pieces by hand and dress with wine vinegar and oil.
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15
To assemble the salad, cut both ends out of a can.
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16
Begin assembling of salad tower.
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17
Place bottomless can on salad plate and layer bottom layer is cous cous, followed by avocado, and crab mix.
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18
Press each layer firmly with a spoon.
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19
Carefully remove the can.
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20
Dress each plate with some larger, prettier lettuce leaves.
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21
Serve.
