Tuna and Pearl Couscous Salad

Cook’s notes: This recipe is based on author Pam Anderson’s Formula for Bean and Grain Salads. Ms. Anderson is one of my favorite cookbook authors. Her formula helped me make just the right dish for a supper potluck right after work. I made the pasta dish the night before, which let the flavors blend nicely. You can also use 1/3 cup your favorite vinaigrette instead of making the lemon dressing.

Yield: Makes about 7.5 cups; enough to feed a crowd

2 cups cooked pearl couscous
15 oz. can [2 cups] chickpeas, drained
2 cans tuna, drained (net 8 oz.) and flaked
1.5 cups cherry tomatoes, diced
1.5 cups roasted corn kernels
1/2 cup sliced olives
1/4 cup thinly sliced scallions
2 Tablespoons dried Italian herb blend

Dressing: 1/4 cup extra-virgin olive oil, 1/2 teaspoon salt, 1 teaspoon ground black pepper, and 4 teaspoons lemon juice.

Prepare couscous according to package directions; make the dressing while the grains cook. Place couscous in a large bowl with remaining ingredients (chickpeas to herb blend) and stir gently to combine.

Drizzle salad with dressing and toss to coat.

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