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Crackin' crab briks with couscous salad & salsa
- 1-2 preserved lemons
- 2 spring onions
- 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
- teaspoon caraway seeds
- a mug (150g) couscous
- 2 teaspoons sun-dried tomato pure
- a bulb of fennel
- a bunch of fresh mint
- 1 lemon
- extra virgin olive oil
- 1 pomegranate
- 1 large ripe tomato
- 1 thumb-sized piece of ginger
- a lemon
- fat-free natural yoghurt
Directions:View on Jamie Oliver
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