120g Crab (tinned)
For the Salsa (makes 4 servings)
1/2 Red Onion
1/2 Red Chili (or more if you like it hot)
- Put the couscous in a dish and cover with 50ml of water, place a lid on top of the dish and allow the couscous to soak up the moisture
- Drain the crab and rinse
- Meanwhile, in the food processor combine the mango, chili and red onion and blitz till finely chopped. Transfer to a container and keep in the fridge.
- Once the water is absorbed in the couscous, mix the crab and a portion of the salsa together and serve.