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posted: 11/28/2012 1:56 PM

Israeli Couscous and Tuna Salad

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  • Israeli Couscous and Tuna Salad from Ina Gartne's Barfoot Contessa Foolproof"

      Israeli Couscous and Tuna Salad from Ina Gartne's Barfoot Contessa Foolproof"
    Deb Lindsey/for The Washington Post

 

10-12 ounces dried Israeli couscous

14 ounces canned or jarred Italian tuna, drained and flaked

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Finely grated zest and freshly squeezed juice from 2 or 3 lemons (2 teaspoons zest and cup juice)

cup good-quality olive oil

3 tablespoons capers, drained

3 ounces pitted, oil-cured black olives, coarsely chopped ( cup)

4 ounces jarred roasted red peppers, drained and cut into medium diced ( cup)

2 medium cloves garlic minced

1 tablespoon kosher salt, or more to taste

1 teaspoons freshly ground black pepper, or to taste

1 bunch (6 to 8) scallions, white and light-green parts, chopped (1 cup)

cup lightly packed basil leaves, stacked then cut into very thin strips

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 12-15 minutes, until the couscous is just tender. Drain.

Meanwhile, combine the tuna, lemon zest and 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 10-15 minutes, stirring a few times to make sure the salad is well blended.

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

Serves six to eight.

Nutrition values per serving (based on 8): 390 calories, 20 g fat (3 g saturated), 35 g carbohydrates, 0 fiber, 18 g protein, 15 mg cholesterol, 1240 mg sodium.

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

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