Michael Symons Couscous And Tuna Salad Recipes

MOM'S SALAD

Steps:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

SIMPLE SALAD

Steps:

• Add the oil, vinegar, maple syrup, mustard and poppyseeds to a glass jar with a lid. Season with salt and pepper, then vigorously shake to combine.
• Add the lettuce and shaved apples to a serving bowl. Lightly dress with the vinaigrette and toss to combine.

ISRAELI COUSCOUS AND TUNA SALAD

Steps:

• Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
• 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. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

TOMATO SALAD

Steps:

• In a large mixing bowl, add garlic, a pinch of salt, and vinegar. Slowly whisk in olive oil. Add remaining ingredients into the bowl and gently toss.
• Season with salt and pepper, to taste, and place on large platter. Serve immediately.

MICHAEL SYMON'S COUSCOUS AND TUNA SALAD

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.