Looking for a quick weeknight dinner or a satisfying Shabbat third meal option? This hearty couscous and tuna salad has your back. Israeli (or pearl) couscous makes a more substantial base than your usual pasta, and the addition of protein-packed tuna, crunchy veggies, and a zesty lemon-mustard vinaigrette turns it into a full meal.

Hearty Couscous Tuna Salad

Yield: 4–6

Ingredients:

• 1½ cups Israeli couscous
• 2 tablespoons olive oil
• 1 can good-quality tuna, drained
• 1 small cucumber, diced
• ½ cup cherry tomatoes, halved
• ¼ red onion, finely chopped
• 2 tablespoons capers (optional)
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Chopped parsley or dill for garnish

Method:

1. Cook the couscous according to package directions until tender, then rinse with cold water and drain.
2. In a small bowl, whisk together lemon juice, mustard, olive oil, salt, and pepper.
3. In a large bowl, combine couscous, tuna, cucumber, tomatoes, onion, and capers.
4. Pour dressing over salad and toss to coat. Garnish with herbs and chill before serving.