Moroccan Tuna Salad with Israeli Couscous
Nutrition
Calories: 540 kcalCarbohydrates: 45 gProtein: 33 gFat: 23 gSaturated Fat: 4 gCholesterol: 225 mgSodium: 750 mgFiber: 3 g
Ingredients
- 4 eggs
- 2 cups water plus additional for cooking the eggs
- 1 1/2 cups Israeli couscous
- 1 Tbsp. Dijon mustard
- grated zest of 1 lemon
- 1 Tbsp. fresh lemon juice
- 1/8 tsp. salt or to taste
- 1/4 tsp. freshly ground black pepper or to taste
- 1/2 tsp. ground coriander
- 5 Tbsp. extra-virgin olive oil
- 1 12 oz. can chunk light tuna in water, drained
- 1/4 cup chopped Kalamata olives
- 1 Tbsp. chopped capers
- 2 Tbsp. chopped red onion
- 1/4 cup chopped parsley
Instructions
- 1. Place eggs in a medium pot and cover with water. Bring to a boil over high heat. As soon as water boils, cover pot and remove from heat. Let sit for 10 minutes. Have ready a bowl of ice water. After the 10 minutes, transfer eggs to the ice water bath. Once cool (about 8 to 10 minutes), peel the eggs and cut into wedges.
- 2. In a medium saucepan, bring the 2 cups of water to a boil over high heat. Stir in Israeli couscous, cover, and reduce heat to low. Let simmer until the water is absorbed, about 8 to 10 minutes.
- 3. Meanwhile, in a small bowl, whisk together mustard, lemon zest and juice, salt, pepper, and coriander. Whisking constantly, drizzle in the olive oil. (Alternatively, combine ingredients in a jar with a tight-fitting lid and shake well until blended.)
- 4. When the couscous is finished cooking, fluff with a fork. Distribute ingredients as follows among 4 (1 pint) mason jars: 1 cup couscous, 1/2 cup tuna, 2 Tbsp. dressing, 1 Tbsp. olives, 3/4 tsp. capers, 1/2 Tbsp. onion, 1 sliced egg, and 1 Tbsp. parsley.
- 5. Place a lid on each jar and store in the refrigerator for up to 3 days. To serve, instruct diners to gently shake the jar to distribute dressing and ingredients, then open.
- Source: Hannaford fresh Magazine, July - August 2015