Salad with Israeli couscous and tuna

Votes: 3

How to Make - Israeli Couscous and Tuna Salad

Time: 45 min.
Complexity: easily
Servings: 6-8

Ina Garten's tuna salad (without mayo!) is incredibly healthy thanks to its pearly couscous and boasts the fresh flavors of capers, lemon, and olives.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups (280-340 g) Israeli ptitim couscous
2 cans (200 g each) of canned tuna (drain the brine and mash the pulp)
2 tsp grated lemon zest (from 2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good quality olive oil
3 tablespoons capers without brine
1/2 cup (85 g) coarsely chopped pitted black olives in oil
1/2 cup (110 g) canned roasted red pepper, diced into medium pieces
2 tsp (2 cloves) crushed garlic
Coarse salt and freshly ground black pepper
1 cup (6-8 stems) chopped green onions
1/4 cup julienned fresh basil leaves (pack lightly)
Juice of 1/2 lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ptitim, tuna, lemon, sweet pepper, capers, olives, garlic, green onions, basil

Cooking the dish according to the recipe:

In a medium saucepan, bring 4 cups of water to a boil. Add the couscous and reduce the heat to very low. Cover and simmer for 12-15 minutes, until tender. (I remove the pan from the heat halfway through cooking, says Ina.) Drain the water using a colander.
While the couscous is cooking, in a large bowl, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red pepper, garlic, 1 tablespoon salt, and 1.5 teaspoons black pepper. Add the hot couscous to this mixture and stir well. Cover and let sit for 10-15 minutes, stirring occasionally.

Before serving, toss with onion, basil, the juice of 1/2 lemon, and an additional 1 teaspoon of salt. Taste for seasoning, and serve warm or at room temperature.

Categories:

recipe / Summer dishes / Salads / Salads with pasta and cereals / Salads with fish / American cuisine / Ina Garten / The Barefoot Countess