Tuna And Chickpea Couscous Salad Food

CHICKPEA AND TUNA SALAD

Steps:

• In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.
• Add more olive oil, vinegar, or salt and pepper as you like.
• Serve chilled.

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 OVER TOMATOES, CHICKPEAS AND COUSCOUS

Steps:

• Heat the oil in a large pan and fry the onion about 5 minutes or until soft.
• Add the crushed garlic and cook for a couple of minutes more.
• Add the wine and cook for a few minutes then add the tomatoes and chickpeas.
• Allow to cook gently for about 10 minutes.
• Meanwhile, pour the boiling water over the couscous and cover for about 5 minutes.
• Add the prepared couscous, herbs and capers to the tomato mix, season well with salt and pepper and set aside while you cook the tuna.
• Season the tuna steaks with salt and pepper.
• Heat the oil in a large pan and cook the tuna about 4 or 5 minutes each side: this will give you a rare steak, if you'd like it cooked more add a couple more minutes each side. Remember though that it will keep cooking after you take it off the heat.
• Gently reheat the tomato mix for a couple of minutes, then divide it between 4 plates and serve a tuna steak on each.
• Serve with a dollop of yogurt over each steak.

FRESH TUNA STEAKS ON A BED OF COUSCOUS

Steps:

• In a medium pot place the chicken broth over medium heat and bring to a boil. Add the uncooked couscous, chopped green onion, chopped bell pepper, grated lemon zest, and chick peas. Stir all well. Cover and remove from heat. Set aside.
• Heat 4 tablespoons olive oil in a large frypan. Add the fish steaks in a single layer not touching, sprinkle the minced onion and parsley all around and on the tops. Sear the fish about one minute on each side, just so the flesh tightens up and whitens. Using a large turn slip under and turn over gently. Turn the heat to medium low.
• Sprinkle on the minced garlic and about 3 tablespoons white wine, and the minced basil leaves.
• Sprinkle with salt and pepper lightly.
• Keep uncovered and cook another two minutes on each side. Fish should be opaque but not dry.
• Place steaks onto a heated platter.
• Turn the heat up under the frypan and add remaining white wine. Scrape bottom of pan to get all the bits up.
• Add the tomato, olives, capers and toss over the high heat.
• Fluff the couscous with a fork, and place on a large platter. Place the tuna steaks nicely on top of all the couscous.
• Pour the tomato mixture over the tuna and couscous.
• Sprinkle with some fresh chopped basil and the last of the olive oil. Can also sprinkle with a few red pepper flakes.
• Serve while hot.
• A nice fresh green salad and glass of wine is all you need to complete the meal.

COUSCOUS AND CHICKPEA SALAD

Steps:

• Bring to the boil 400 ml of water the salt and 1 tbsp of olive oil. Stir in the couscous and take off the heat cover with the lid and leave for at least 5 minutes.
• Prepar the dressing by combing the zest and juice of the lemon with the rest of the ingredients,mixing well and making sure all the honey has dissolved.
• Fork through the Couscous turn out into a large mixing bowl. Add the dressing and allow to cool to room temperature.
• Drain and rinse the chickpeas.Trim the spring onions then chop all the white and some of the green .Chop the sun dried tomatoes,mint and parsley . Mix these all into the couscous and serve.

TUNA COUSCOUS SALAD

Steps:

• Bring 1/2 cup water to a boil in a medium pan: stir in couscous.
• Remove pan from the heat; cover and let stand 5 minutes.
• Fluff the couscous with a fork and set aside.
• In medium bowl combine vinegar, olive oil, mustard, salt pepper, sugar and garlic powder and stir to blend.
• Add the couscous, bell pepper, cucumber, onion, raisins, tuna, and corn and toss to coat.
• Cover and chill for at least 1 hour to let the flavors blend.