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Grapefruit, Avocado and Crab Couscous Salad Wraps

Grapefruit, Avocado and Crab Couscous Salad Wraps

Treat yourself and your family with this fresh and tasty summer salad. Perfect on its own or as an addition to any meal. 


  • 1 cup Whole Wheat Pearl Couscous
  • 3 cups Water
  • 1/4 cup Olive Oil
  • 1 Tbsp Champagne Vinegar
  • 1 Tbsp Minced Shallot
  • 2 tsp minced Chives
  • 2 tsp minced Tarragon
  • 1 tsp minced Parsley
  • 1/2 tsp Salt
  • 1 tsp Dijon Mustard
  • 1 Red Grapefruit
  • 1 Cara Cara Orange
  • 1 medium Avocado
  • 8 oz lump Crab Meat
  • 1 head Lettuce


  1. Cook the couscous according to the package instructions. Strain any excess water and spread the couscous on a baking sheet in a single layer to cool without overcooking. 
  2. In a medium-sized salad bowl, combine the olive oil, vinegar, shallot, chives, tarragon, parsley, salt and Dijon. Whisk the mixture for 1-2 minutes, until the dressing begins to emulsify. Add in the  couscous and toss well. 
  3. Over a bowl to catch the juice, slice off the top and bottom of the grapefruit and orange, then cut away both the skin and the pith around the whole fruit. Use a sharp knife to cut between the membranes and release the fruit segments. Collect segments in a separate bowl.
  4. Cut the avocado in half and remove the seed. Cut the avocado into slices and dip in the citrus juice to keep it from browning.
  5. Add the citrus, avocado and crab to the couscous and toss together gently; try not to break up the crab and the avocado too much.
  6. Serve the salad with lettuce leaves and allow people to build their own lettuce wraps! Enjoy.

Purchase Bob's Redmill Golden Couscous in-store or online