| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
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
- 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
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 337 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 18 mg |
| Sodium | 368 mg |
Reviews
Super yum, the only change I would make next time is add a third can of tuna. I felt like the tuna was not enough.
Not impressed… doesn’t taste good
This is a GREAT recipe. My husband (not a cold-dinner person) loves it and when I take it to events it disappears in a flash. Like some other reviewers I cut way back on the salt and substitute celery for half of the scallions. We’re not fans of roasted peppers so I use a diced raw red pepper instead. This salad holds for several days in the refrigerator and is just as yummy on days 3 and 4 as when it was just made.
Great dish to take on a picnic. Used orzo instead of couscous, and substituted a jar of artichokes instead of olives (because someone couldn’t eat olives!) Delish and kept well in the heat .
My kids don’t like tuna! after that change mind!
So good!
The flavors were so balanced never competing! Loved the perfect amount of acidity from capers and lemon juice! This is our new favorite cold salad ! Excellent and Delicious!!!
SO delish. Such a bright, citrusy, salty dish that I can’t get enough of. Would eat this everyday for lunch!
Delicious. A great lunch or dinner side.
Good