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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: ratherbeswimmin'
Servings: 4
1 cup quick cooking couscous
salt
2 tablespoons chopped fresh basil
3 tablespoons olive oil
2 tablespoons lemon juice
fresh ground black pepper
1 7 ounce can italian tuna in olive oil
2 celery ribs, chopped
1 tomato, chopped
1 small cucumber, peeled, seeded, and chopped
Cook the couscous with salt to taste, according to the package directions.
In a small bowl, whisk together the basil, oil, lemon juice, salt and pepper to taste. Stir in the warm couscous; mix well.Taste and adjust seasoning. Drain the tuna and add it to the bowl with the celery, tomato, and cucumber. Stir well — taste and adjust seasoning.
Serve at room temperature or chill in the refrigerator briefly.