Tuna And Olive Couscous Recipes

ISRAELI COUSCOUS AND TUNA SALAD

Steps:

• Bring 4 cups of water to a boil in a medium-size 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. (I pull the pot halfway off the heat.) Drain in a colander.
• Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. 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 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

TUNA AND OLIVE COUSCOUS

Steps:

• Place the couscous in a large heatproof bowl. Pour over 1 3/4 cups boiling water and 1tbsp olive oil. Stir, then cover and leave for 5 mins until liquid has been absorbed.
• Stir with a fork to separate and add 3tbsp olive oil and the juice and finely grated rind of 1 lemon.
• Drain and flake the can of tuna and stir, adding the pepper and lots of fresh chopped mint or parsley.
• Add the chopped olives and sun-dried tomatoes in oil then season to taste with salt and freshly ground black pepper. Serve warm or cold.