2 c Israeli Couscous (see note)
Protein: 2 5-oz cans tuna, drained OR 1 15-oz can garbanzo beans, drained and rinsed
¼ c lemon juice
½ cup extra virgin olive oil
1 T capers, drained and chopped small
1 c roasted red peppers, diced
2 cloves garlic, chopped small
½ tsp salt
1 c scallions, white and green parts, chopped
Directions
Bring water to boil in a medium pot. Add couscous and reduce
heat. Cover and simmer about 12 minutes, or until couscous is tender. Drain in colander.
While couscous simmers, combine remaining ingredients in a
large bowl and stir. Add drained, cooked couscous and stir well. Taste, and add
ground pepper and more lemon juice if desired. Serve warm, room temperature or
cold. Dish is good for a couple days kept in the fridge.
Notes
- Israeli (or Pearl) Couscous, found in the international aisle of supermarkets, is larger than typical couscous. It is round, and more like a pasta than its small, fluffier counterpart.
- Capers (shown below) are found near the pickles and condiments in the supermarket.
- This recipe is great with fresh or already squeezed lemon juice. I love the organic Italian Volcano lemon juice that I found at Costco. Although I’m sure there are many great products out there. You can order Italian Volcano Lemon Juice through a link found on their website.
