Michael Symons Couscous And Tuna Salad Recipes

CHICKPEA SALAD

Chickpea Salad image

Provided by Michael Symon : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup tahini
Juice of 2 lemons (1/4 cup)
3 cloves garlic, minced
1/2 cup olive oil
1 1/2 teaspoons kosher salt
Freshly cracked black pepper, to taste
Two 15-ounce cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
4 scallions, finely sliced

Steps:

In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

MICHAEL SYMON'S COUSCOUS AND TUNA SALAD

MICHAEL SYMON'S COUSCOUS AND TUNA SALAD image

Categories Fish

Yield 6-8

Number Of Ingredients 12

Ingredients

2 cups couscous
2 cups water
½ cup golden raisins
salt and pepper to taste
1 can tuna (packed in water/drained)
1 small jar tuna (packed in oil and drained)
1 can chickpeas (drained)
1 cup chopped pickled vegetables
½ cup chopped parsley
1 lemon (juiced and zested)
2 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil

Steps:

# ingredients 2 cups couscous (you can use brown rice or other grains) instructions Place the couscous in a shallow bowl. # step 2 ingredients 2 cups water 1/2 cup golden raisins instructions Bring the water to a boil and add the raisins. Let the raisins plump in the water for 1 minute and then pour the water over the couscous. Cover the couscous and let sit for 5 minutes. # step 3 ingredients Salt and pepper to taste 1 can tuna (packed in water/drained) 1 small jar tuna, packed in oil and drained 1 can chickpeas, drained 1 cup chopped pickled vegetables 1/2 cup chopped parsley 1 lemon, juiced and zested 2 tablespoon red wine vinegar instructions In a large bowl, combine the remaining ingredients and season with salt and pepper. # step 4 ingredients 3 tablespoons extra virgin olive oil instructions Fold in the couscous and serve with a little olive oil drizzled over the top.

TUNA COUSCOUS SALAD

Tuna Couscous Salad image

Make and share this Tuna Couscous Salad recipe from Food.com.

Provided by Mercy

Categories Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup uncooked couscous
1/4 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar
1/8 teaspoon garlic powder
1 medium green bell pepper, chopped
1 large cucumber, peeled, seeded and chopped
1 small sweet onion, chopped
1/2 cup raisins
6 ounces canned tuna, drained
1 (11 ounce) can extra-sweet whole kernel corn, drained

Steps:

Bring 1/2 cup water to a boil in a medium pan: stir in couscous.
Remove pan from the heat; cover and let stand 5 minutes.
Fluff the couscous with a fork and set aside.
In medium bowl combine vinegar, olive oil, mustard, salt pepper, sugar and garlic powder and stir to blend.
Add the couscous, bell pepper, cucumber, onion, raisins, tuna, and corn and toss to coat.
Cover and chill for at least 1 hour to let the flavors blend.

BROILED TUNA COUSCOUS SALAD

Broiled Tuna Couscous Salad image

Provided by Pierre Franey

Categories salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 1 1/4-pound skinless and boneless tuna steak, about 1 inch thick
Salt and freshly ground pepper to taste
1 tablespoon olive oil
2 sprigs fresh thyme, or 1 teaspoon dried
1 tablespoon olive oil
4 tablespoons finely chopped onion
1 teaspoon finely chopped garlic
1 teaspoon ground cumin
1 cup water
Salt and freshly ground pepper to taste
1 cup couscous
4 tablespoons red-wine vinegar
6 tablespoons olive oil
2 tablespoons light soy sauce
1/2 teaspoon finely chopped jalapeno pepper, or to taste
1/4 teaspoon Tabasco sauce
1 cup finely diced celery
1 1/2 cups diced, peeled and seeded tomatoes
2 teaspoons finely minced chopped garlic
1/2 cup coarsely chopped fresh basil, coriander, chervil or parsley
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
Salt and freshly ground pepper to taste

Steps:

Preheat broiler to high, or preheat outdoor grill.
To prepare tuna, put it on a plate and sprinkle both sides with salt and pepper and brush with a mixture of the oil and thyme. Cover closely with plastic wrap and let stand until ready to broil or grill.
If broiling, arrange steak on a rack and place under broiler, about 6 inches from heat source. Broil 4 minutes with door partly open. Turn steak and continue broiling, leaving door open, about 4 minutes more.
If grilling, put steak on hot grill and cover. Cook 4 minutes. Turn fish, cover grill and cook about 4 minutes more. Remove fish; let cool.
To prepare couscous, heat oil in a small saucepan. Add onion, garlic and cumin and cook, stirring, until vegetables are wilted. Add water, salt and pepper. Bring to a boil and add couscous, stirring. Cover closely. Remove from heat and let stand 5 minutes. Put in a bowl to cool.
Meanwhile, combine all ingredients for salad dressing in a large bowl. Blend well with a wire whisk. Check for seasoning.
Cut tuna into bite-size pieces and add to the couscous in the bowl. Pour dressing over all and toss well. Serve immediately.

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