Ingredients

• 1 cup Traditional 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 Butter Lettuce

Instructions

1. Cook couscous according to package instructions, then strain any excess water and spread the couscous on a baking sheet in a single layer to cool without overcooking. Set aside.
2. In a medium-sized salad bowl, combine the olive oil, vinegar, shallot, chives, tarragon, parsley, salt and Dijon. Whisk for 1-2 minutes, until the dressing begins to emulsify. Add in the cooked couscous and toss well. Set aside.
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, and squeeze the membranes to extract the juice.
4. Cut the avocado in half and remove the seed. Use a spoon to remove the fruit from the skin and place cut-side-down on the cutting board. 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 butter lettuce leaves and allow people to build their own lettuce wraps! Enjoy.