10 May 2012

Israeli Couscous with Tuna & Lemon

It's Thursday, & many years ago when in college this was the night to go out. Therefore, long drawn out meals were not the recipe of the evening Dearies. Now I & some of you are older. Thursday's cannot necessitate a complex meal because: 1) exhaustion from work, 2) children practices & games, or 3) lost hours in the day. So if you, like Hubby & don't need a heavy standard dinner (meat, vegetable, & carbohydrate) this fresh tasting spring into summer couscous with tuna will be right up your alley. Don't forget this would be a great side to any meal too!

Recipe is available when you...
Israeli Couscous with Tuna & Lemon
serves 4-6

2 cups dry *Israeli Couscous
15 ounces canned Tuna
Juice and Zest of 1 Organic Lemon
5 tbsp Extra Virgin Olive Oil
1 Green Pepper, diced
1 bunch Radishes, diced small
Dried Chili Peppers (optional)

Cook the couscous according to the package directions.

Once the couscous is done cooking place it in a large bowl. Add the tuna, lemon juice (& some pulp if you'd like) lemon zest, and olive oil. Mix very well. Let sit at room temperature for 15-20 minutes.

Now add the green pepper, and radishes. Add the salt and chili pepper to your desired taste. Mix well again. Let the ingredients stand at room temperature for an additional 5-10 minutes. Serve immediately. Enjoy throughly!


*Israeli couscous is different than the couscous normally purchased & eaten. It comes in round balls & is less dry then the traditional couscous most people are used to eating. It has more of a "pasta" like taste to it.

photo image: FaVorable Food

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