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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
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PROTEIN
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FROZEN
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OTHER
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Prep Notes (one per line)
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.
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