Tuna and Couscous Salad

Photo: Antonis Achilleos
This one-dish meal of Tuna and Couscous Salad is a quick and easy solution to a satisfying weeknight meal.

Yield:

Serves 6

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes
Stand: 15 Minutes
Total: 45 Minutes

Nutritional Information

Calories 535
Fat 13 g
Satfat 1 g
Protein 32 g
Carbohydrate 66 g
Fiber 2 g
Cholesterol 21 mg
Sodium 659 mg

Ingredients

1/4 cup olive oil
3 tablespoons lemon juice
1 clove garlic, finely chopped
Salt
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

Preparation

1. Whisk together olive oil, lemon juice, garlic and 1/2 tsp. salt in a small bowl.

2. 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.

3. 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.

Note:

March 2012