LOCATION: Recipes >> Salad Recipes >> Tuna 02
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Tuna 02
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TUNA COUSCOUS SALAD
2 cups quick couscous or 1 (10-ounce) package
1 (16-ounce) can fat-free, low-sodium chicken broth
1 bunch parsley
1/2 teaspoon dried mint
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 (6-ounce) can water-packed tuna, drained
1 medium ripe tomato, seeded and diced
1/2 cup frozen corn kernels, thawed
4 tablespoons 1% fat buttermilk
3 tablespoons cider or white-wine vinegar
1 tablespoon olive oil
Freshly ground black pepper to taste
Place the couscous in a large bowl. In a microwave-safe container,
heat the chicken broth to boiling; pour over couscous. Allow to
stand 10 minutes, or until the liquid has been absorbed. Cool to
room temperature.
While the couscous is cooling, chop the parsley in the bowl of a
food processor or blender until very fine. (The parsley also can
be chopped by hand.) Add the parsley, mint, salt, cumin, tuna,
tomato and corn to the couscous. Toss well to blend.
In a small jar or bowl, combine the buttermilk, vinegar and olive
oil. Stir well and pour over salad. Add pepper to taste and toss
to combine.
Makes 6 servings.
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