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

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.

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Reviews (1 review)

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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What We're Cooking Now

Name: Herbed Israeli Couscous with Tuna and Preserved Lemon
Yield: 4 servings
Cuisine: Italian
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