This one-dish meal of Tuna and Couscous Salad is a quick and easy solution to a satisfying weeknight meal.
1/4 cup olive oil
3 tablespoons lemon juice
1 clove garlic, finely chopped
2 1/4 cups low-sodium chicken broth
2 cups Israeli (pearl) couscous
3 cups frozen broccoli florets, thawed
2 5-oz. cans tuna packed in water, drained
1/2 cup kalamata olives, pitted and chopped
1/4 cup finely chopped fresh parsley
How to Make It
Whisk together olive oil, lemon juice, garlic and 1/2 tsp. salt in a small bowl.
Bring broth to a boil in a heavy pan. Stir in couscous, cover, reduce heat to low and simmer until tender, 12 to 15 minutes. Transfer couscous to a large cookie sheet, spread it out and let cool for 15 minutes.
Transfer couscous to a bowl and stir in broccoli, tuna, olives and parsley. Toss with dressing to coat. Season with additional salt, if desired. Serve immediately, or cover and refrigerate for up to 1 day.