Israeli Couscous & Tuna Salad

Ingredients

Prep

• Tuna - drain and flake
• Lemons -zest to yield 2 tsp, juice to yield 1/4 cup
• Capers - drain
• Olives - chop
• Garlic - mince
• Scallions - chop — this is the unglamorous shit that makes the good part happen.
• Basil - julienne

Instructions

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. Drain in a colander. Meanwhile, combine the tuna, lemon zest, lemon juice, 1/4 cup olive oil, capers, black olives, red peppers, garlic, 1 tbl salt, and 1 1/2 tsp black pepper in a large bowl, while acting like this outcome was inevitable. 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 lemon and 1 more tsp salt. Taste for seasonings and serve warm or at room temperature.