Recipe by Jodi Consoli
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.
Top Review by Ambervim
If I had not made a double batch for a pot luck tonight, I would not have had any to bring home. It is good as a take along dish as it is ok if it sits out for hours. Everyone wanted to know what it was. I think they all liked it better than I do. For me, it is good, not great. It is a nice change of pace....the next day....I used this to fill celery and the crispy crunchy celery really wake it up!!!
I will make it again and will, likely, spice it up a little more. I imagine wrapping a teaspoon full in lettuce or nesting it in endive would also be good!!!!
- 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 See How It's Made
- Allow several hours for couscous to cool before preparing and serving the salad.
- Prepare the couscous by bringing the stock and olive oil to a boil in a medium sauce pan.
- Stir in couscous, cover, and remove from heat.
- Let stand for 5 minutes.
- Put into a bowl and allow to cool in the refrigerator.
- After couscous is cooled, mix it with all remaining ingredients in a large bowl.
- Use a fork to break up the couscous if it has become sticky.
- Serve chilled.