TUNA AND CHICKPEA COUSCOUS SALAD
This quick to prepare salad has a refreshing tang provided by the delicious dressing and an ample addition of fresh Cilantro. The flavors intensify the longer they sit, so consider preparing this the night before and re-toss before serving. To keep the salad vegetarian, the tuna can be left out. Cumin also makes a great substitute for the Curry powder.
5.0
(1)
Recipe information
Yield
8
Ingredients
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1 teaspoon red wine vinegar
1/2 teaspoon curry powder
8 green onions, chopped
1 red bell pepper, seeded and chopped small
1/4 cup finely chopped fresh cilantro
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
2 cans good quality olive oil packed tuna, drained (water packed can be substituted)
salt and pepper to taste
Preparation
Bring chicken broth to a boil in a 2 quart sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lemon juice, zest, vinegar and curry power (or cumin if using). Add green onions, red pepper, cilantro, chick peas, and flaked tuna and toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste. Serve right away, or chill well until ready to serve for maximum flavor.
