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Crackin' crab briks
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Total Time:
15 minutes
Quick and stunning North African crab briks for lunch.
Ingredients:
  • 1-2 preserved lemons
  • 2 spring onions
  • ½ a bunch of fresh coriander
  • 400 g pot-caught crabmeat (a mixture of brown & white meat) from sustainable sources
  • 2 teaspoons harissa plus extra to serve
  • 4 large sheets of filo pastry (from a 270g pack)
  • olive oil
  • ½ teaspoon caraway seeds
  • ½ a mug (150g) couscous
  • 2 teaspoons sun-dried tomato purée
  • ½ a bulb of fennel
  • ½ a bunch of fresh mint
  • 1 lemon
  • extra virgin olive oil
  • 1 pomegranate
  • 1 large ripe tomato
  • 1 thumb-sized piece of ginger
  • ½ a lemon
  • fat-free natural yoghurt
Instructions:
  • Prep preserved lemons, spring onions, coriander, and crab with harissa in a bowl. Fill filo pastry sheets with mixture, shape, and fold into briks. Cook briks in olive oil until crisp, toast caraway seeds, then transfer to a salad bowl. Mix couscous, water, tomato purée, and salt in a bowl. Combine grated fennel, mint, lemon juice, and olive oil in a salad bowl. Prepare tomato-ginger salsa in a small bowl. Serve couscous on a platter with salad, pomegranate seeds, fennel tops, crab briks, yoghurt, and salsa.

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