Moroccan Seafood Salad Recipe

Name: Moroccan Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups bite-sized broccoli florets; ¾ cup thinly sliced scallion, including green tops (about 6); 1 medium red bell pepper, cored, seeded, and diced; ¼ cup currants or ¼ cup raisins; 34 lb bite-sized cooked seafood (shrimp, bay scallops, crab, surimi, etc); 3 cups chicken broth; 1 ½ cups uncooked couscous; ¼ cup chopped fresh parsley; ½ teaspoon dried thyme; ¼ cup coarsely chopped pecans (optional) or ¼ cup other nuts (optional); 2 tablespoons fresh lemon juice; 2 tablespoons extra virgin olive oil; 1 teaspoon curry powder (can include some hot curry powder to taste); ½ teaspoon fresh ground black pepper; ⅛ teaspoon red chili pepper flakes (to taste)

Servings: persons

4 cups bite-sized broccoli florets
¾ cup thinly sliced scallion, including green tops (about 6)
1 medium red bell pepper, cored, seeded, and diced
¼ cup currants or ¼ cup raisins
34 lb bite-sized cooked seafood (shrimp, bay scallops, crab, surimi, etc)
3 cups chicken broth
1 ½ cups uncooked couscous
¼ cup chopped fresh parsley
½ teaspoon dried thyme
¼ cup coarsely chopped pecans (optional) or ¼ cup other nuts (optional)
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon curry powder (can include some hot curry powder to taste)
½ teaspoon fresh ground black pepper
⅛ teaspoon red chili pepper flakes (to taste)

1
Steam the broccoli florets for 5 minutes, then immediate refresh them under cold running water.
2
Drain well and place in a large bowl.
3
Add the scallions, red bell pepper, currants or raisins,,and seafood (except surimi, which must be added after tossing.
4
Set the bowl aside.
5
Bring the broth to a boil in a medium sized saucepan that has a tight-fitting lid.
6
Add the couscous, parsley, and thyme, and cook the mixture for 30 SECONDS.
7
Remove the pan from heat, cover, and let the mixture stand for 5 minutes.
8
Combine all dressing ingredients in a bowl or a jar with a leak-proof lid.
9
Whisk or shake the dressing until the oil is emulsified.
10
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.
11
Add the dressing and toss well again.
12
If you are using sliced surimi sticks, add them now and toss gently.
13
Cover and chill the salad for at least one hour.
14
Before serving, sprinkle it with the optional nuts.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups bite-sized broccoli florets, ¾ cup thinly sliced scallion, including green tops (about 6), 1 medium red bell pepper, cored, seeded, and diced, ¼ cup currants or ¼ cup raisins, and more.

Yes, Moroccan Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Seafood Salad

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