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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This one-dish meal of Tuna and Couscous Salad is a quick and easy solution to a satisfying weeknight meal. Ingredients:
1/4 cup olive oil |
3 tablespoons lemon juice |
1 clove garlic, finely chopped |
salt |
2 1/4 cups low-sodium chicken broth |
2 cups israeli (pearl) couscous |
3 cups frozen broccoli florets, thawed |
2 5-oz. cans tuna packed in water, drained |
1/2 cup kalamata olives, pitted and chopped |
1/4 cup finely chopped fresh parsley |
Directions:
1. Whisk together olive oil, lemon juice, garlic and 1/2 tsp. salt in a small bowl.
2. Bring broth to a boil in a heavy pan. Stir in couscous, cover, reduce heat to low and simmer until tender, 12 to 15 minutes. Transfer couscous to a large cookie sheet, spread it out and let cool for 15 minutes.
3. Transfer couscous to a bowl and stir in broccoli, tuna, olives and parsley. Toss with dressing to coat. Season with additional salt, if desired. Serve immediately, or cover and refrigerate for up to 1 day.
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