Photo: Israeli Couscous and Tuna Salad Recipe
Ingredients
- 2 cups Israeli couscous (10 to 12 ounces)
- 2 (7-ounce) cans or jars Italian tuna, drained and flaked
- 2 teaspoons grated lemon zest (2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup good olive oil
- 3 tablespoons capers, drained
- 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
- 1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
- 2 teaspoons minced garlic (2 cloves)
- Kosher salt and freshly ground black pepper
- 1 cup chopped scallions (6-8 scallions)
- 1/4 cup julienned fresh basil leaves, lightly packed
- Juice of 1/2 lemon
Directions
Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.
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By lmendel104_731663
Torrance, C
on April 27, 2013
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This is a great recipe!! Ive never used Israeli couscous before,it is very good.
I liked the consincetey of the little pearl pasta, I could not stop eating it.
The only weird thing was after I cooked it and drained it looked mushy. However,after I added it all to the ingredients, it wasn't mushy anymore. Huh?
And since I've never used this before I don't know if this is typical. I have used Moracan couscous a lot and that never happens.Oh well it tasted so good I am going to make this again and again. Thanks Ina
By Chef #409135
Auburn, AL
on April 17, 2013
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I have made this several times and my husband and I both absolutely love it. The most important thing is to use the right kind of tuna in olive oil as it would not be the same with American or pouch tuna.
By Lalena82
Charlotte, NC
on March 15, 2013
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Excellent! Tasty & attractive. Will def. make again!
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