Tuna and Couscous Salad
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Ingredients
¼ cup olive oil
3 tablespoons lemon juice
1 garlic clove, finely chopped
Salt
2 ¼ cups low-sodium chicken stock
2 cups Israeli (pearl) couscous
3 cups frozen broccoli florets, thawed
2 5-ounce cans of tuna, covered, drained
½ cup pitted kalamata olives, finely chopped
¼ cup finely chopped fresh parsley
To make
This one-course tuna and couscous salad is a quick and easy solution for a hearty weeknight dinner.
Whisk together the olive oil, lemon juice, garlic, and 1/2 tsp salt in a small bowl.Bring the broth to a boil in a heavy saucepan. Add the couscous, cover, reduce the heat to low, and simmer until tender, 12 to 15 minutes. Transfer the couscous to a large baking tray, spread it out, and let it cool for 15 minutes.Transfer the couscous to a bowl and toss with the broccoli, tuna, olives and parsley. Drizzle with the dressing to cover. Season with salt if desired. Serve immediately or cover and refrigerate for 1 day.
Whisk together the olive oil, lemon juice, garlic, and 1/2 tsp salt in a small bowl.Bring the broth to a boil in a heavy saucepan. Add the couscous, cover, reduce the heat to low, and simmer until tender, 12 to 15 minutes. Transfer the couscous to a large baking tray, spread it out, and let it cool for 15 minutes.Transfer the couscous to a bowl and toss with the broccoli, tuna, olives and parsley. Drizzle with the dressing to cover. Season with salt if desired. Serve immediately or cover and refrigerate for 1 day.
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Author:Admin
Published: 11/20/2023 9:44 PM
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