Tuna Couscous Salad Food

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 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.

BROILED TUNA COUSCOUS SALAD

Steps:

• Preheat broiler to high, or preheat outdoor grill.
• To prepare tuna, put it on a plate and sprinkle both sides with salt and pepper and brush with a mixture of the oil and thyme. Cover closely with plastic wrap and let stand until ready to broil or grill.
• If broiling, arrange steak on a rack and place under broiler, about 6 inches from heat source. Broil 4 minutes with door partly open. Turn steak and continue broiling, leaving door open, about 4 minutes more.
• If grilling, put steak on hot grill and cover. Cook 4 minutes. Turn fish, cover grill and cook about 4 minutes more. Remove fish; let cool.
• To prepare couscous, heat oil in a small saucepan. Add onion, garlic and cumin and cook, stirring, until vegetables are wilted. Add water, salt and pepper. Bring to a boil and add couscous, stirring. Cover closely. Remove from heat and let stand 5 minutes. Put in a bowl to cool.
• Meanwhile, combine all ingredients for salad dressing in a large bowl. Blend well with a wire whisk. Check for seasoning.
• Cut tuna into bite-size pieces and add to the couscous in the bowl. Pour dressing over all and toss well. Serve immediately.

10-MINUTE COUSCOUS SALAD

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

SPICY TUNA COUSCOUS

Steps:

• Place couscous and seasoning into a heatproof bowl.
• Pour over the water while stirring with a fork.
• Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed.
• Fluff with a fork to separate the grains.
• Add lemon juice, tuna, shallot, tomato, cucumber, capsicum and mint and stir to combine.
• Serve with the lettuce leaves.