Skip to content
April 16, 2014 / Chris Blum

Crab Phyllo Wraps with Couscous

20140416-055352.jpg

This is another recipe inspired by Jaime Oliver’s 15 minute meals, which once again took a little over 30 minutes. I made a few minor changes because I did not have preserved lemon and I felt the couscous would taste better without sun dried tomatoes and caraway seeds. This is great for a weeknight meal.

For the briks
1 lemon, rind removed
3 spring onions
½ c fresh cilantro
16 oz crab meat
2 tsp harissa, plus extra to serve
4 large sheets of filo pastry
olive oil
For the couscous:
3/4 c couscous
½ a bulb of fennel, diced small
½ c fresh mint, minced
Juice from one lemon
1 TBSP olive oil
1 c pomegranate seeds
Yogurt.

In a food processor, combine cilantro, onions and lemon, process until finely chopped. Combine with Harissa and crab. Lay out phyllo, fold in 1/2 and place 1/4 the mixture in the middle, fold to form a “brick”, repeat.

In a large non stick pan, heat 1 TBSP olive oil and cook crab bricks for 6-8 minutes per side, until nicely browned.

Combine couscous with 1 1/2 c boiling water, cover and let sit for 10 minutes until water is absorbed. Stir in fennel, mint, lemon juice, olive oil and Pom seeds.

Serve with a dollop of yogurt.

Serves 4.

20140416-055407.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: