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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Barefoot Tuna Couscous Salad Recipe

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This recipe for Barefoot Tuna Couscous Salad is from The Heilman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 7 oz. jars of Italian tuna, drained
2 tsp. lemon zest
1/4 Cup Fresh Lemon Juice
1/2 Cup Olive Oil
3 T. Capers, drained
2 tsp. minced Garlic
1/2 Cup Roasted Red Peppers, diced
1/2 Cup Black Olives, large dice
1 T. Salt
1 1/2 tsp. Pepper
2 Cups Israeli Couscous
4 Cups Water

Finishing Garnishes:

1 Cup Scallions, Cut in a slanted fashion to make them more attractive as a garnish
1/4 Cup Basil Leaves, julienned
1/2 Cup Lemon Juice, fresh
1 tsp. Kosher Salt
Directions:
Directions:
Cook the couscous by placing the couscous in the 4 cups of water until tender.

Add all the ingredients except the couscous into a large bowl.

Add the cooked couscous to the tuna mixture and gently blend. Try to keep the tuna chunks intact.

Finish by sprinkling the scallions, lemon, salt and basil on top.

Refrigerate it. You may also serve it when freshly prepared. I like it chilled.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This can be a nice luncheon salad or even a main course dinner in the summer, when you want something light. You can add color by serving it in a Bibb lettuce leaf. A little bit of crusty bread would be a nice accompaniment. a nice crisp white wine or rose' would pair well. A non-acoholoc option would be a tall glass of iced tea or lemonade.

 

 

 

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