Adapted from Barefoot Contessa Foolproof, by Ina Garten
This salad can be lunch on its own, or part of a lunch buffet, The combination of couscous, which is a Middle Eastern pasta, plus tuna, olives, peppers, and lots of garlic and lemon is great for entertaining because it gets better as it sits. Israeli couscous has larger grains than regular couscous and absorbs all the flavors very well.
2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars of, tuna in olive oil, 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
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon
Bring 4 cups of water to a boil in a medium-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.
Yield: 6 to 8 servings
Kosher certified Israeli Couscous and Albacore solid white tuna in olive oil are available at Trader Joe's
Recipes: Salads,Israeli Couscous,Tuna, Parve, Kosher