Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Herbed Israeli Couscous with Tuna and Preserved Lemon

By Erica Clark June/July 2020 Issue

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.

Ingredients

  • 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

Preparation

  • 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.
Rate or Review
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All
Moveable Feast - Season 7 Now Airing

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2020 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - June/July 2020

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial