So, this salad ended up being a bit weird. Not weird tasting, it tastes fantastic. Just weird in the actual making. The instructions for cooking some of the components were listed further down than the assembly itself, so I ended up missing them entirely. Still a good salad, doesn’t make nearly enough (this gave me one side, a main portion, and one more side out of it, and that was doubling the recipe), so future attempts will likely triple/quadruple the original recipe, and this post will be edited to note such.
Grilled Tuna and Roasted Israeli Couscous Salad
Makes 2 main portions, or 4 side portions
- 2 tuna steaks (I got frozen, they were appx 4 to 5 oz each)
- olive oil
- salt, black pepper, garlic powder, and Italian seasoning, to taste
- 1 cup couscous
- 2 T olive oil
- 1.25 c water
- ½ c sun dried tomatoes, torn (go for the type not packed in oil if you can, but if you can’t, oil-packed is okay)
- ½ c roasted peppers, torn (original recipe recommended fire roasted + packed in oil/water, but honestly, you can do them yourself using this recipe)
- 2 t chopped kalamata olives
- 2 cloves garlic, pressed
- 4.5 T lemon juice
- 4.5 T olive oil
- .5 t Italian seasoning
- .5 t yellow mustard
Grill your tuna – brush with olive oil, and sprinkle with salt, black pepper, garlic powder, and Italian seasoning. Grill to desired doneness, using either an outdoor grill or a grill pan (I did medium-rare, outdoor grill using charcoal).
To make your couscous, heat the olive oil, and add your couscous, toasting until golden. Once that happens, add 1.25 c boiling water, and simmer for 12 mins, until the water is absorbed.
Make your vinaigrette by combining all ingredients.
Once you’ve gotten all this done, combine and toss, drizzle the vinaigrette over it, and toss again.