Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. (I pull the pot halfway off the heat.) Add the feta, sprinkle with salt and pepper, and toss gently. Kosher salt and freshly ground black pepper Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Crecipe.com deliver fine selection of quality Israeli couscous and tuna salad recipe | ina garten | food network recipes equipped with ratings, reviews and mixing tips. For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. … Directions for: Israeli Vegetable Salad Ingredients. 1 (1 pound 13-ounce) can chickpeas, rinsed and drained, 1 cup freshly squeezed lemon juice (4 to 6 lemons), divided, Kosher salt and freshly ground black pepper, 1 large hothouse cucumber, unpeeled, halved, seeded, and 1/2-inch diced, 2 cups heirloom cherry tomatoes, halved or quartered, 1 cup (1/2-inch-diced) Holland red bell pepper (1 large), 1/2 cup julienned fresh mint leaves, for garnish. Slowly whisk in the olive oil to make an emulsion. Cover and set aside for 10 to 15 minutes, stirring occasionally. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Bring 4 cups of water to a boil in a medium-size saucepan. In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. All rights reserved. 1 cup tahini (ground sesame paste) 1 cup freshly squeezed lemon juice (4 to 6 lemons), divided. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine. Taste for seasonings and serve warm or at room temperature. 2 cups Israeli couscous (10 to 12 ounces) 2 (7-ounce) cans or jars Italian tuna, drained and flaked. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. Pour the hot couscous into the mixture and stir well. Good olive oil. ½ tsp Sriracha. Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. Add the couscous and reduce the heat to very low. 1/2 cup good olive oil. All rights reserved. 1 (1 lb 13-oz) can chickpeas, rinsed and drained. Learn how to cook great Israeli couscous and tuna salad recipe | ina garten | food network . (I pull the pot halfway off the heat.) © 2020 Discovery or its subsidiaries and affiliates. Ingredients. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Add the couscous and reduce the heat to very low. 2 cups Israeli couscous (10 to 12 ounces), 2 (7-ounce) cans or jars Italian tuna, drained and flaked, 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces), 1/2 cup jarred roasted red peppers, medium-diced (4 ounces), Kosher salt and freshly ground black pepper, 1/4 cup julienned fresh basil leaves, lightly packed, 2012, Barefoot Contessa Foolproof, All Rights Reserved, Sign up for the Recipe of the Day Newsletter Privacy Policy. © 2020 Discovery or its subsidiaries and affiliates. Drain in a colander. "Cook Like a Pro: Recipes and Tips for Home Cooks" by Ina Garten © Clarkson Potter 2018. 3 tablespoons capers, drained. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. All rights reserved. Drizzle with olive oil and serve at room temperature with pita bread. Drain in a colander. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable. Bring 4 cups of water to a boil in a medium-size saucepan. For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. 2 teaspoons grated lemon zest (2 lemons) 1/4 cup freshly squeezed lemon juice. Provided courtesy of Ina Garten. Pour the dressing over the salad, tossing gently to coat all the vegetables. 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