the impending spring equinox calls for new and fresh flavors, and also anything that doesn't involve soup. blasted soup! i'm over it until october. the al dente couscous soaks up the salty olives and fresh lemon. perfect for a picnic as it's best served room temp.
this recipe makes quite a bit so expect leftovers.
israeli couscous and tuna salad
2 cups israeli couscous
1 box (32oz) chicken/vegetable stock
2 7oz cans/jars italian tuna (the kind packed in oil), drained
3 lemons (for zest and juice)
a few glugs of good olive oil
1/2 cup pitted black olives, coarsely chopped
1/2 cup pitted green olives, coarsely chopped
2 cloves garlic, minced
6-8 chopped scallions
handful fresh basil, chopped
1-2 cups halved cherry tomatoes
3/4 cup crumbled feta
salt and pepper to taste
1. cook couscous and stock according to directions and set aside. you can certainly use water instead, but the stock gives it more flavor.
2. in a separate bowl, combine tuna, zest and juice of 2 lemons, 2 glugs of olive oil, black and green olives, garlic, 1 tbsp salt, and 1 1/2 tsp black pepper.
3. pour hot couscous over the mixture and stir well. set aside for 10-15 minutes to cool.
4. last, stir in scallions, cherry tomatoes, basil, and 1 more tsp of salt.
serve warm or at room temp and finish with crumbled feta and a squeeze of fresh lemon juice.
ps: cranberry apple couscous.
recipe adapted from the barefoot contessa.