Tuna Tahini Salad

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.

• Ready In: 3 hrs 10 mins
• Serves: 6

Ingredients

• 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

1. Allow several hours for couscous to cool before preparing and serving the salad.
2. Prepare the couscous by bringing the stock and olive oil to a boil in a medium sauce pan.
3. Stir in couscous, cover, and remove from heat.
4. Let stand for 5 minutes.
5. Put into a bowl and allow to cool in the refrigerator.
6. After couscous is cooled, mix it with all remaining ingredients in a large bowl.
7. Use a fork to break up the couscous if it has become sticky.
8. Serve chilled.