10-12 ounces dried Israeli couscous
14 ounces canned or jarred Italian tuna, drained and flaked
Finely grated zest and freshly squeezed juice from 2 or 3 lemons (2 teaspoons zest and ¾ cup juice)
½ cup good-quality olive oil
3 tablespoons capers, drained
3 ounces pitted, oil-cured black olives, coarsely chopped (½ cup)
4 ounces jarred roasted red peppers, drained and cut into medium diced (½ cup)
2 medium cloves garlic minced
1 tablespoon kosher salt, or more to taste
1½ teaspoons freshly ground black pepper, or to taste
1 bunch (6 to 8) scallions, white and light-green parts, chopped (1 cup)
¼ 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 ¼ 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 ½ 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)