Description
Ina Garten’s Israeli couscous salad blends Mediterranean flavors with fresh herbs and crisp vegetables. Mediterranean ingredients create a refreshing dish perfect for summer gatherings and light meals.
Ingredients
Scale
- 2 cups (10 to 12 oz) Israeli couscous
- 2 (7 oz) cans Italian tuna, drained and flaked
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 2 tsps grated lemon zest (2 lemons)
- 3 tbsps capers, drained
- ½ cup pitted, oil-cured black olives, coarsely chopped (3 oz)
- ½ cup jarred roasted red peppers, medium-diced (4 oz)
- 2 tsps minced garlic (2 cloves)
- 1 cup chopped scallions (6–8 scallions)
- ¼ cup julienned fresh basil leaves, lightly packed
- Kosher salt
- Freshly ground black pepper
- Juice of ½ lemon
Instructions
- Boiling Preparation: Fill a medium saucepan with water and bring to a vigorous boil over high heat, then immediately reduce to a gentle simmer.
- Couscous Cooking: Introduce Israeli couscous into the simmering water, stir thoroughly, and cover with a snug lid, allowing it to cook for 12-15 minutes until achieving a perfectly tender texture.
- Couscous Draining: Transfer cooked couscous to a colander, allowing excess moisture to drain completely while preparing the remaining ingredients.
- Flavor Mixture: In a spacious mixing bowl, combine tuna, parsley, kalamata olives, red bell peppers, garlic, lemon zest, lemon juice, capers, extra virgin olive oil, salt, and black pepper, creating a vibrant Mediterranean-inspired base.
- Ingredient Integration: Gently fold the warm, drained couscous into the tuna mixture, ensuring each grain becomes thoroughly coated with the aromatic blend of ingredients.
- Flavor Melding: Let the mixture rest, covered, for 10-15 minutes, periodically stirring to allow flavors to harmonize and temperatures to equalize.
- Final Touches: Incorporate scallions, fresh basil leaves, additional lemon juice, and a final seasoning of salt, giving the dish a bright, fresh finish.
- Serving Suggestion: Taste and fine-tune seasonings as desired, then serve either warm or at room temperature to maximize the dish’s complex flavor profile.
Notes
- Boost Couscous Texture: Drain thoroughly to prevent sogginess and ensure each grain remains distinct and fluffy.
- Maximize Flavor Infusion: Let mixture rest covered for 10-15 minutes, allowing ingredients to meld and develop deeper, more complex taste profiles.
- Temperature Tip: Incorporate warm couscous into the mixture to help ingredients blend seamlessly and enhance overall flavor absorption.
- Finishing Touch: Add fresh herbs and final seasoning just before serving to preserve their vibrant color, aroma, and crisp texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Israeli
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg