Tuna Tabbouleh.. Sort of… with Creamy Olive Vinaigrette

by Rebekahcooked up on December 16, 2011

It has been a very busy week. I have only truly cooked on one of the evenings this week. I went out with friends once. I made tater tots once. I cooked this yesterday and tonight I had a sandwich. HOWEVER, many gifts are on their way to cities across the country, and various home repair inspections have been made, and tons of laundry has been done. Let’s just say I’m looking forward to the weekend. Tomorrow night I plan on sleeping for at least ten hours, and then excitedly waiting for Dave to come home.

This tuna with couscous was originally supposed to be a pilaf – it’s from one of my go-to cookbooks, Cooking Light’s Fresh Food Fast: Weeknight Meals. I actually had everything they called for (sort of), so I decided to go for it instead of making more tater tots.  Then for some reason I decided not to use the brown rice I already had cooked, and I made couscous instead. That definitely made the dish a little bit more intense. It turned out pretty good, and was even better after it rested in the fridge overnight.

Here’s the recipe according to how I made it. It’s a bit different from the recipe, which can be found in the cookbook mentioned above.

For the salad:

  • 3-4 cups of cooked grain. I used Israeli couscous cooked in veggie stock. The book called for pre-packaged pilaf.
  • 1 can of chunk light or white tuna
  • 1 cup chopped tomato
  • 1 tablespoon of finely diced red onion
  • Creamy olive vinaigrette, listed below
  • 1/2 tsp. freshly ground black pepper
  • 1/4 teaspoon salt

For the dressing:

  • 2 Tbsp. chopped kalamata olives
  • 1/8 cup broth (save a bit before you cook the couscous)
  • 1 Tbsp. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. black pepper
  • 1.5 Tbsp. olive oil

 

Cook the couscous (2:1 water to grain ratio), and while it’s simmering, prepare and chop all of your ingredients.

Add everything to one big bowl, including the couscous, when it’s ready.

When making the dressing, the recipe suggested using the food processor to puree the olives. I thought it would be fun to have larger chunks of olives, so mine were about what you see in the photos here. Make the dressing by adding all ingredients together except the oil, and then whisking (or pulsing the food processor) continually while you add the olive oil very slowly. Add the dressing at the end and give everything a good stir.

In my opinion, this was better when it was cold the next day. Also, I added too much dressing. It calmed down a bit after the next day which may have had something to do with it.

 

 

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1 Comment

  1. Comment by website — February 1, 2013 at 2:04 am

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