Name: Israeli Couscous & Tuna Salad
Yield: 6 people
Ingredients: 12 oz Israeli couscous; 14 oz Canned tuna; 2 Lemons; 3 tbl Capers; 1/2 cup Pitted black olives; 4 oz Jarred roasted red peppers; 2 cloves Garlic; 6 Scallions; 1/2 cup Basil

Ingredients

9 items

Israeli couscous 12 oz
Canned tuna 14 oz
Lemons 2
Capers 3 tbl
Pitted black olives ¹/₂ cup
Jarred roasted red peppers 4 oz
Garlic 2 cloves
Scallions 6
Basil ¹/₂ cup

Prep

Before you start

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

Method

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.