 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Insalata di Tonno e Cuscusu, in '1,000 Italian Recipes' by Michele Scicilone Ingredients:
1 cup quick cooking couscous |
salt |
2 tablespoons chopped fresh basil |
3 tablespoons olive oil |
2 tablespoons lemon juice |
fresh ground black pepper |
1 (7 ounce) can italian tuna in olive oil (i use two cans) |
2 celery ribs, chopped |
1 tomato, chopped |
1 small cucumber, peeled, seeded, and chopped |
Directions:
1. Cook the couscous with salt to taste, according to the package directions.
2. In a small bowl, whisk together the basil, oil, lemon juice, salt and pepper to taste.
3. Stir in the warm couscous; mix well.
4. Taste and adjust seasoning.
5. Drain the tuna and add it to the bowl with the celery, tomato, and cucumber.
6. Stir well; taste and adjust seasoning.
7. Serve at room temperature or chill in the refrigerator briefly.
|
|