Israeli Couscous & Tuna Salad

My summer weekends have been filled with fun outdoor activities and not to mention al fresco dining!  There have been lots of picnics, barbecues, birthdays, and potlucks lately.  I always like to bring something to contribute to the feast.  There a lot of dessert options but sometimes it's difficult to find a savoury dish that can be prepared in advanced and left out in the sun.  Usually I like to make either one of my favourite pasta salads (pesto or sun-dried tomato) but to switch it up I tried making this salad and it was really different and refreshing.

This salad uses Israeli couscous which gives a great texture from the individual little pearls.  It also has delicious Mediterranean flavours and bright colours!  I highly recommend purchasing Italian tuna for this recipe because it has a better taste and it is packed in olive oil.  This recipe is can be made in advance but I would recommend adding the scallions, basil, and lemon juice just before serving the salad.  Because this salad has canned tuna and no mayonnaise, there's no worry about leaving it out on the picnic table.  So think about packing this salad for your next summer outing!

Israeli Couscous & Tuna Salad

Serves 6 to 8

Ingredients  

2 cups Israeli couscous (10 to 12 ounces)

2 (7-ounce) cans or jars Italian tuna, drained and flaked

2 teaspoons grated lemon zest (2 lemons)

1/4 cup freshly squeezed lemon juice

1/2 cup good olive oil

3 tablespoons capers, drained

1/2 cup pitted, oil-cured green olives, coarsely chopped (3 ounces)

1/2 cup jarred roasted red peppers, medium-diced (4 ounces)

1/2 cup grape tomatoes, chopped

2 teaspoons minced garlic (2 cloves)

Kosher salt* and freshly ground black pepper

1 cup chopped scallions (6 to 8 scallions)

1/4 cup julienned fresh basil leaves, lightly packed

Juice of 1/2 lemon

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.  (Pull the pan halfway off the heat.)  Drain in a colander.

Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, grape tomatoes, 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 seasoning and serve warm or at room temperature.

*If you plan on using another type of salt (i.e. sea salt or table salt) consider reducing the amount suggested in the recipe.

Source: adapted from Ina Garten Barefoot Contessa Foolproof