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Crackin' Crab Briks - Couscous Salad & Salsa

Try your hand at this light, low calorie salad!


  • Briks

  • 1–2 preserved lemons

  • 2 spring onions

  • ½ a bunch of fresh coriander

  • 400g crabmeat (a mixture of brown and white meat)

  • 2 tsp harissa, plus extra to serve

  • 4 large sheets of filo pastry (from a 270g pack)

  • olive oil

  • Salad

  • ½ tsp caraway seeds

  • ½ a mug (150g) of couscous

  • 2 tsp sun-dried tomato purée

  • ½ a bulb of fennel

  • ½ a bunch of fresh mint

  • 1 lemon

  • extra virgin olive oil

  • 1 pomegranate

  • Salsa

  • 1 large ripe tomato

  • 1 thumb-sized piece of ginger

  • ½ a lemon

  • Ingredients out

  • Kettle boiled

  • Large frying pan

  • medium heat

  • Food processor (coarse grater)


  • 1.

    Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all) • Mix in a bowl with the crabmeat and harissa • Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the centre of the bottom of the sheet, then push your thumb into the centre of the filling to make a space for it to expand as it cooks • Fold in the sides, then fold them up • Repeat until you have 4 briks • Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides • Add the caraway seeds to the side of the pan and toast for a minute, then scrape into a salad bowl

  • 2.

    Put ½ a mug of couscous, 1 mug of boiling water, the tomato purée and a pinch of salt into a bowl and cover • Pick and reserve the fennel tops, then roughly chop and grate the bulb in the processor • Tip into the salad bowl, then chop and add the top leafy half of the mint • Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil • Season to taste and toss everything together

  • 3.

    Finely grate the tomato and ginger into a little bowl • Add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together • Fluff up the couscous, then tip on to a platter • Pile the salad in the middle, then bash the halved pomegranate over the top so the seeds tumble out • Scatter over the reserved fennel tops, pop the crab briks on a board and serve with dollops of yoghurt and the salsa

  • To serve:

  • 1.

    Fat-free natural yoghurt

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