Israeli couscous and tuna salad
Discover a tantalizing blend of Israeli couscous and savory tuna in this vibrant salad. Bursting with fresh Mediterranean flavors, it's a culinary delight!
Ingredients:
- 2 cups Israeli couscous (10 to 340g)
- 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 (90g)
- 1/2 cup jarred roasted red peppers, medium-diced (110g)
- 2 teaspoons minced garlic (2 cloves)
- Kosher salt and freshly ground black pepper
- 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
Instructions:
- Start by heating 4 cups of water in a medium saucepan until it boils. Stir in the couscous and lower the heat to a minimum. Cover the saucepan and let it cook for 12 to 15 minutes, until the couscous is tender. (You can move the saucepan halfway off the heat source.) Drain any excess water using a colander.
- In the meantime, mix together the tuna, lemon peel, lemon juice, olive oil, capers, olives, red bell peppers, garlic, 1 tablespoon of salt, and 1 1/2 teaspoons of black pepper in a large bowl. Add the cooked couscous to the mixture and mix well. Cover and leave it aside for 10 to 15 minutes, stirring occasionally. Just before serving, add the scallions, basil, juice of half a lemon, and another teaspoon of salt. Adjust the seasoning according to your taste preference and serve the dish warm or at room temperature.
Summary:
- Calories: 2693 kcal
- Fat: 124 g
- Protein: 123 g
- Carbs: 278 g
- Potassium: 1980 mg
- Magnesium: 298 mg