Mediterranean Tuna Couscous Salad

Last week I did my semi monthly Sam’s Club visit and stocked up on all kinds of jarred items.  They inspired me to make this for dinner.

Israeli couscous
4 cans chunk white tuna (or whatever you like), drained and flaked into smaller pieces
roasted red pepper rough chopped
artichoke hearts rough chopped
sun dried tomatoes rough chopped
jarred marinated mushrooms rough chopped
kalamata olives rough chopped
bell pepper (1 red, 1 orange, 1 yellow) trimmed and diced
1 cucumber peeled and diced
red onion sliced
1 cup olive oil
1 cup red wine vinegar (I used Pompeiian Pomegranate)
juice of 1 lemon
1/4 teaspoon each of dried oregano, parsley, dill, celery seed – rub the herbs in your fingers to release the oils, it will make them much more fragrant and tasty.
1/2 teaspoon celery seed
A big squirt of Dijon mustard
lots of fresh cracked pepper

Prepare the couscous according to package directions- toss the tuna, roasted red pepper, artichoke hearts, mushrooms, olives and sun dried tomatoes in a large sealable container.

When the couscous is done, allow it to cool slightly and then add it to the already mixed ingredients.  Put in the refrigerator and chill for at least one hour, then add the cucumber and red onion.

In a jar with a tight fitting lid, combine the oil, vinegar, lemon juice, mustard and pepper.  Seal and shake till combined.  Pour over the salad and gently, but thoroughly toss – be patient this can take a while – until combined.

I loved how the fresh and jarred ingredients played off each other and the lemon in the dressing brightened the whole thing.

This is a perfect example of a dish that you could really add anything to, in any amount you desire.  It’s not science, use what you like and what you have on hand.  Easy, good, satisfying.

Next time I think I’d add even more fresh ingredients and maybe some feta cheese.



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