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Prep Time: 180 Minutes Cook Time: 10 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This is what I put together for the Ready Set Cook Summer 2005 recipe contest. It is good by it's self, on crackers, on bread, or on a bed of lettuce. Great for a side dish, a main dish, or a summer day brunch. Ingredients:
3/4 cup couscous, uncooked |
1 cup chicken stock |
2 teaspoons olive oil |
2 tomatoes, diced |
8 ounces plain yogurt |
12 ounces canned tuna, drained |
1/4 cup capers, drained |
1/4 cup tahini (sesame paste) |
1 lemon, juice of, about 3 tablespoons |
Directions:
1. Allow several hours for couscous to cool before preparing and serving the salad.
2. Prepare the couscous by bringing the stock and olive oil to a boil in a medium sauce pan.
3. Stir in couscous, cover, and remove from heat.
4. Let stand for 5 minutes.
5. Put into a bowl and allow to cool in the refrigerator.
6. After couscous is cooled, mix it with all remaining ingredients in a large bowl.
7. Use a fork to break up the couscous if it has become sticky.
8. Serve chilled.
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