Sumac Fish Couscous Salad 21 Day Wonder Diet Day 3 Recipes

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SUMAC COUSCOUS SALAD WITH DUNGENESS CRAB AND CALIFORNIA AVOCADO



Sumac Couscous Salad With Dungeness Crab And California Avocado image

Provided by Food Network

Time 30m

Yield 10 servings

Number Of Ingredients 19

Lemon Vinaigrette (recipe follows)
1 oz. harissa
1/4 oz. Italian parsley, minced
1 oz. cilantro, minced
salt & pepper to taste
13 oz. diced Fresh California Avocado
8 oz. fresh Dungeness crab meat
1/4 oz. sumac
2 oz. sweet peppers, diced
16 oz. water
6 1/2 oz. couscous
Sumac Couscous Salad (recipe follows)
2 large (8 oz.) tomatoes, blanched, seeded, and julienned
2 oz. watercress
2 oz. lemon juice
1/4 oz. garlic, minced
1 oz. shallot, minced
8 oz. olive oil
1 tsp. Serrano chili

Steps:

  • Place the lemon juice, garlic, shallots, salt and pepper in a medium bowl, whisk to combine. Add olive oil in a steady stream while whisking to emulsify vinaigrette. Finish seasoning with salt and pepper to taste.
  • Place couscous in a large bowl. Combine water, harissa, parsley, cilantro, salt and pepper in a saucepan and bring to a boil. Pour the spiced, boiled water over the couscous and cover with saran wrap for 20 minutes. Fluff couscous with a fork.
  • Toss the crab, avocado, sumac, peppers, Serrano chili, couscous, and 1/2 cup lemon vinaigrette in a large bowl and season with salt and pepper to taste.
  • In a separate bowl, toss the watercress and julienned tomatoes with a 1/2 cup of the lemon vinaigrette.
  • Place 1/2 cup Sumac Couscous Salad in the center of a plate. Mound about 1/3 cup of the watercress mixture on top of the couscous. Serve immediately.

MANGO LASSI (21 DAY WONDER DIET: DAY 3 )



Mango Lassi (21 Day Wonder Diet: Day 3 ) image

This is day 3: Breakfast, on the 21 Day Wonder Diet. I was unable to buy buttermilk the first time I made it, so I used skim milk instead. This breakfast is to be followed by a mid-morning snack of 2 corn thins & 1/2 a small sliced tomato.

Provided by Sara 76

Categories     Smoothies

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

1 medium mango, peeled and coarsley chopped
1 cup buttermilk
1/3 cup skim-milk fruit-flavoured nonfat yogurt
2 tablespoons lime juice

Steps:

  • Blend ingredients until smooth.

Nutrition Facts : Calories 143, Fat 1.4, SaturatedFat 0.8, Cholesterol 5.7, Sodium 162.4, Carbohydrate 27.9, Fiber 1.9, Sugar 24.6, Protein 7

MILITARY DIET DAY 3



Military Diet Day 3 image

Make and share this Military Diet Day 3 recipe from Food.com.

Provided by paigesluyter

Categories     < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

5 saltine crackers
2 ounces cheddar cheese
1 small apple
1 hard-boiled egg
1 slice toast
1 cup tuna
1/2 banana
1 cup vanilla frozen yogurt

Steps:

  • Breakfast:.
  • 5 saltine crackers.
  • 2 oz cheddar cheese.
  • 1 small apple.
  • Lunch:.
  • 1 hard boiled egg.
  • 1 slice of toast.
  • Dinner:.
  • 1 cup tuna.
  • 1/2 banana.
  • 1 cup vanilla frozen yogurt.

PINK GRAPEFRUIT AND SUMAC SALAD



Pink Grapefruit and Sumac Salad image

Make and share this Pink Grapefruit and Sumac Salad recipe from Food.com.

Provided by h.orlando

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

6 grapefruits (pink or red)
2 tablespoons caster sugar
1 small dried red chili (use less if it is very hot)
4 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon sumac
1/2 red onion, peeled and very thinly sliced
2 -3 small red chicory, separated, and large leaves cut in half on an angle
80 g watercress
20 g basil leaves
salt, to taste

Steps:

  • Top and tail five grapefruits so they'll stand on a board. Cut down the side of each grapefruit, following its natural lines, to remove the skin and white pith. Over a bowl to catch the juices, cut in between the membranes to separate the individual segments. Dry the segments on kitchen paper and squeeze any juice from the skin and membranes into a saucepan.
  • Squeeze enough juice from the last grapefruit to make the juice in the pan up to 300ml. Add the sugar and chilli, bring to a boil, lower the heat and simmer until the sauce thickens and you have about five tablespoons-worth of juice left - this could take up to 20 minutes. Set aside to cool down, then whisk in the oil, lemon juice, sumac and a quarter-teaspoon of salt.
  • In a large bowl, put the grapefruit segments, onion, chicory, watercress and basil. Pour over three-quarters of the dressing and toss gently. (If it seems dry, add all the dressing; otherwise, save it in the fridge for another leafy salad.) Serve at once.

Nutrition Facts : Calories 271.2, Fat 14, SaturatedFat 1.9, Sodium 10.2, Carbohydrate 38.2, Fiber 0.6, Sugar 7.6, Protein 3.2

PARSLEY AND SUMAC SALAD



Parsley and Sumac Salad image

A very easy salad, which is a very common salad in the whole of the middle east. The dressing is optional.

Provided by lemoncurd

Categories     Onions

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 large red onion
1 bunch flat leaf parsley
1/2 teaspoon salt
1 tablespoon sumaq
1/4 lemon, juice of
extra virgin olive oil, drizzle

Steps:

  • Chop of stems of parsley . Rinse the leaves.
  • Bunch parsley up and roughly chop.
  • Add parsley to a bowl.
  • Peel and slice onion into thin slivers.
  • Add onion slivers to parsley.
  • Add seasoning, dressing and toss altogether.
  • Serve as a salad or with meat dishes, with falafal sandwiches and beef sharwarma sandwiches.

Nutrition Facts : Calories 18.2, Fat 0.2, Sodium 205.8, Carbohydrate 4, Fiber 1, Sugar 1.3, Protein 0.8

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