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Herbed Israeli Couscous with Tuna and Preserved Lemon

Servings: 4

The bright Mediterranean flavors of this dish are nicely balanced by the pearls of Israeli couscous. Jarred preserved lemons are available at well-stocked markets, or you can make your own.


  • 1-1/2 cups Israeli couscous
  • 10 oz. cherry tomatoes, halved or quartered
  • 2 6- to 7-oz. jars tuna fillets in olive oil, drained and flaked
  • 1/2 loosely packed cup chopped fresh mint
  • 1/4 loosely packed cup chopped fresh flat-leaf parsley
  • 3 scallions, thinly sliced
  • 1/4 cup chopped preserved lemon, plus 2 Tbs. liquid from the jar
  • 1/4 cup olive oil
  • 2 medium cloves garlic, minced
  • Sea salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 110
  • Sodium (mg): 95
  • Carbohydrates (g): 42
  • Fiber (g): 0
  • Sugar (g): 34
  • Protein (g): 6


  • Prepare the couscous according to package directions. Transfer to a large bowl, and toss with the tomatoes, 1 jar of the tuna, the mint, parsley, and scallions.
  • In a small bowl, combine the preserved lemon and liquid, the oil, and garlic. Drizzle the dressing over the couscous, season with 1/4 tsp. each salt and pepper, and toss to combine. Transfer the couscous to a large platter, and top with the remaining jar of tuna and more pepper to taste.


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Reviews (1 review)

  • User avater
    ToqueOnFire | 06/25/2020

    Delicious, refreshing and the perfect picnic bring. We chilled this and brought it to a “socially distanced” get together on a friends lawn. I thought about substituting regular canned tuna, but used the recommended style jarred filets and was very happy with that. Making it again tonight.

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