This recipe is liked by 0 person(s). |
COUSCOUS - Israeli Couscous and Tuna Salad
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
Israeli Couscous and Tuna Salad 2012, Barefoot Contessa Foolproof, All Rights Reserved (5 Stars) 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 | |
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.
Copyright 2013 Television Food Network G.P.
All Rights Reserved
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_683001_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe