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Israeli Couscous and Tuna Salad

Israeli Couscous and Tuna Salad 6.000

Deb Lindsey for The Washington Post

Book Report Oct 31, 2012

Use an Italian canned tuna packed in oil for this salad, which gets better as it sits at room temperature.

Make Ahead: The partially assembled salad can be made 1 day in advance and refrigerated in an airtight container. Bring the salad to room temperature, then add the scallions, basil and lemon juice just before serving.


Servings: 6 - 8

Yield: Makes 10 cups

Ingredients
  • 10 to 12 ounces dried Israeli couscous
  • 14 ounces canned or jarred Italian tuna, drained and flaked
  • Finely grated zest and freshly squeezed juice from 2 or 3 lemons (2 teaspoons zest and 3/4 cup juice)
  • 1/2 cup good-quality olive oil
  • 3 tablespoons capers, drained
  • 3 ounces pitted, oil-cured black olives, coarsely chopped (1/2 cup)
  • 4 ounces jarred roasted red peppers, drained and cut into medium diced (1/2 cup)
  • 2 medium cloves garlic minced
  • 1 tablespoon kosher salt, or to taste
  • 1 1/2 teaspoons freshly ground black pepper, or to taste
  • 1 bunch (6 to 8) scallions, white and light-green parts, chopped (1 cup)
  • 1/4 cup lightly packed basil leaves, stacked then cut into very thin strips

Directions

Bring 4 cups of water to a boil in a medium saucepan over medium-high heat. Stir in the couscous, then reduce the heat to low. Cover and cook for 12 to 15 minutes, until the couscous is just tender. Drain.

Meanwhile, combine the tuna, lemon zest and 1/4 cup of the lemon juice, oil, capers, olives, roasted red peppers, garlic, salt and the pepper in a mixing bowl. Add the just-drained couscous and stir to incorporate. Cover and let sit for 10 to 15 minutes, stirring a few times to make sure the salad is well blended.

Just before serving, stir in the scallions, basil and the remaining 1/2 cup of lemon juice. Taste and add salt (up to 1 teaspoon) and pepper as needed. Serve at room temperature.


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Recipe Source

Adapted from "Barefoot Contessa Foolproof: Recipes You Can Trust," by Ina Garten (Clarkson Potter, 2012).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8): 390


% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 3g 15%

Cholesterol: 15mg 5%

Sodium: 1240mg 52%

Total Carbohydrates: 35g 12%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 18g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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