The beginning of summer is always exciting! New veggies to eat, a grill to fire up, and for me new ways to try and save money. This week I wanted to try to cook with things I already have on hand. While clearing out the freezer and pantry for ingredients I saw a box of Israeli couscous and canned tuna. Immediately I knew I wanted to make a pasta salad. Searched the fridge for veggies to round out the salad and it was done! I challenge all you readers to see what you can do with what you have this month!
Tuna Couscous Salad
serves 6 for main course, 10 for side salads
1 1/3 cup uncooked Israeli couscous
1 Tbsp. Olive Oil
1 clove garlic, smashed
1 3/4 Cups boiling water
1/2 cucumber, peeled, seeded, and diced
1 carrot, peeled and diced
2 peppers (red, yellow, or orange), diced
1/4 small red onion, minced
3 handfuls arugula, torn
2 cans water packed tuna, drained
1 can chickpeas, drained and rinsed
1/2 lemon, juiced
1/4 Cup olive oil based salad dressing (like Newman's Own Olive Oil and Vinegar)
Salt and Pepper to taste
|mmm golden and toasty!|
In a medium sauce pan heat olive oil on medium heat. Add smashed garlic and dry couscous. Toast couscous until golden brown. Keep a good eye on this, stirring constantly because it will happen fast. When toasted fish out the garlic clove and discard. Slowly add the boiling water and stir together bringing to a boil. Cover and reduce heat to medium low and cook until water is absorbed.
|This screams warm weather to me!|
While the couscous cooks dice up your veggies and mix together in a bowl big enough to serve the salad in. My husband LOVES when I do this because it means less dishes to do later, and in our house I cook; he cleans! If you do not like the bite of raw onions and would like to mellow them down a bit soak the diced onion in a small bowl of water or a water/vinegar mixture for 10-20 minutes.
|Not going to lie, I stole a bite or two after I snapped this one!|
When couscous is done mix together with the diced veggies and add arugula. The hot couscous will cause the arugula to wilt down a bit, depending on your love of the peppery green you may want to add more. Add chickpeas and tuna. Mix in the juice from half a lemon, adding the zest if you want more lemon flavor. Season with salt and pepper and then add salad dressing to taste.
|Yes, we had bread with pasta...but the veggies balance it out, right?|
This can be served warm or kept in the fridge and served cold. Easily made vegetarian without the tuna, but plenty of fresh veggies and protein for a main dish. This is going to my go-to for party dishes!