• 32 oz of veggie broth
  • 1 cup lemon juice
  • 2 cups coconut milk
  • 1/8 cup mustard
  • 1/8 cup Worcestershire sauce
  • 1/2 box couscous
  • 1/2 package okra
  • 1 lb lump crab meat
  • 5 carrots
  • 2 stalks celery
  • 2 red peppers
  • 2 yellow peppers
  • 10 green olives
  • 1 tsp crushed garlic

This recipe involves couscous.  You have to be very careful because it will soak up your liquid and can overpower the recipe quite easily.  I would recommend no more than half the box.  I’m going to put 1/2 box in the recipe, but don’t feel obligated to use that much.  1/3-1/2 box suffices.  After all, the breading is the least important part of the recipe.  Also, be careful with the mustard and worcestershire sauce.  A little goes a long way.

Also, my stores were out of vegetable broth.  If you use stock, cut it with water.  1 cup stock to every 2-3 cups water.  Diluting the stock will also help control the sodium levels in recipe.  You may notice there is a rogue orange pepper in the picture.  I was having serious issues gathering ingredients.  You are using carrots, so use yellow peppers if available.

All of this will be prepared over medium heat.  Pour 1-2 cups of vegetable stock with appropriate water, or 32 oz of broth, with lemon juice, coconut milk, mustard, garlic, and Worcestershire sauce into the pot with couscous.  Add in the lump crab meat and begin to chop your veggies.

We are being little rebels in this recipe by using celery.  It’s more for texture than anything, so no more than two stalks.  Start with your hard veggies first, so chop carrots and celery first.  Then add half the bag of okra, olives, and peppers.  You may find you need to add another cup of water due to the couscous.  If you want your recipe to be a bit more tangy, add 1/2 cup lemon juice and 1/2 cup water. Cover and let cook for 5-10 minutes.  Stir regularly until all your veggies are soft.

This is a thicker recipe, so you may have to blend in smaller portions.  You will also only get about 4 quarts from this recipe, as opposed to 5.  As always, you may want to add water when reheating your meal and add sea salt or pepper to taste.  This recipe is loaded with vitamins and minerals.  This will give you energy and focus.  It is loaded with the great immunity booster Vitamin C and the best friend to your eyes Vitamin A.

Disclaimer: This label is per jar, and was estimated using Nutrition Data‘s website.