Crab and Couscous Salad with Black Olives and Orange - Chef Stephan Pyles

Ingredients

• 20 ml olive oil
• 15 ml Spanish sherry vinegar
• 50 ml orange juice, reduced to 48 ml
• 25 ml lemon juice
• 1 cup Israeli couscous (you cannot substitute with Moroccan couscous)
• 2 cups vegetable or chicken broth
• 30 ml olive oil, divided
• 1 pound fresh crabmeat, cleaned
• 1 cup pitted, chopped Kalamata olives
• 50 ml orange segments
• 1 cup pine nuts
• 2 tablespoons scallions, white parts only, chopped
• 2 tablespoons chopped cilantro
• 5 ml lemon zest
• 1 shallot, minced
• sea salt to taste