Mediterranean Crab Bowl

Prep Time 15 minutes
Servings 4 bowls


Pomegranate vinaigrette:

  • 1/4 cup pomegranate juice
  • 3 tablespoons olive oil grapeseed or avocado oil
  • 1 garlic clove peeled and minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey agave or another approved liquid sweetener


  • 2 cups cooked whole wheat couscous gluten free couscous or cauliflower rice
  • 1 cup pitted Greek olives split
  • 1 cup marinated sun-dried tomatoes
  • 1 cup marinated artichoke hearts
  • 1/4 cup feta cheese crumbles optional
  • 4 cups baby spinach
  • 1 lb. Cameron’s Seafood Jumbo Lump Crab Meat


  • fresh mint chopped (optional)
  • fresh basil chopped (optional)


  1. Place pomegranate vinaigrette ingredients in a sealable jar or bottle and shake until blended. Keep refrigerated until ready to serve.
  2. Distribute couscous, olives, tomatoes, artichokes, feta, spinach and crab meat to serving bowls. Drizzle with vinaigrette before serving and garnish with chopped mint and basil.