Tuna Couscous Salad

• servings: Serves 4
• active time: • 10 to 15 minutes
• total time: 25

Ingredients

2 cups pearled couscous

¼ cup olive oil

3 tablespoons fresh lemon juice

1 teaspoon dijon mustard

1 clove garlic, minced or grated

1 teaspoon dried oregano

Salt and freshly ground black pepper

2 cups cooked tuna pieces (2-inch chunks) from the Tuna with Roasted

Red Pepper Salsa (page 159), or any cooked tuna or salmon

½ cup kalamata (Greek) olives, pitted and chopped

¼ cup chopped fresh parsley

2 tablespoons crumbled feta cheese

Directions

1. Cook the couscous according to the package directions.

2. Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic, oregano, ½ teaspoon salt, and ¼ tea-

spoon black pepper.

3. Transfer the couscous to a large bowl, add the dressing, and toss to coat. Fold in the tuna, olives, and parsley. Season to taste with

salt and black pepper.

4. Transfer the mixture to a serving bowl, top with the feta, and serve.