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    You are in: Home / Recipes / Moroccan Seafood Salad Recipe
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    Moroccan Seafood Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Zeldaz's Note:

    From "Jane Brody's Good Seafood Book", 1994. Cook time does not include chilling.

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    Units: US | Metric




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

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    Nutritional Facts for Moroccan Seafood Salad

    Serving Size: 1 (268 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.3
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 396.4 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 3.6 g
    Sugars 5.6 g
    Protein 10.2 g

    The following items or measurements are not included:


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