Herbed Tuna And Israeli Couscous Salad With Cumin, Coriander And Citrus Recipe

Name: Herbed Tuna And Israeli Couscous Salad With Cumin, Coriander And Citrus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup loosely packed cilantro leaves, washed and thoroughly dried; 1 cup loosely packed Italian parsley leaves, washed and thoroughly dried; 2 teaspoons whole cumin seed; 1 teaspoon whole coriander seed; 1/2-1 teaspoons cayenne pepper (if you are not a fan of spice, start with 1/4 t or omit completely); 1/3 cup extra virgin olive oil; 1/2 juicy sweet orange; 1 250g (8.81 oz) can Ortiz Bonito white tuna; 2 cups Israeli couscous; 2 1/2 cups water; kosher salt; 2-3 tablespoons minced preserved lemon, rinsed, pulp and pith removed; 1 tablespoon lemon juice

Servings: persons

1 cup loosely packed cilantro leaves, washed and thoroughly dried
1 cup loosely packed Italian parsley leaves, washed and thoroughly dried
2 teaspoons whole cumin seed
1 teaspoon whole coriander seed
1/2-1 teaspoons cayenne pepper (if you are not a fan of spice, start with 1/4 t or omit completely)
1/3 cup extra virgin olive oil
1/2 juicy sweet orange
1 250g (8.81 oz) can Ortiz Bonito white tuna
2 cups Israeli couscous
2 1/2 cups water
kosher salt
2-3 tablespoons minced preserved lemon, rinsed, pulp and pith removed
1 tablespoon lemon juice

1
["Rough chop your herbs and place in a bowl.", "Toast cumin and coriander seed in a dry skillet over medium heat until fragrant, tossing pan as you go to prevent burning. Transfer all whole spices to a mortar and pestle. Turn off heat but return skillet to burner. Carefully add olive oil to hot skillet (beware of sputtering).", "Crush whole spices into a powder. Transfer hot oil to a large serving bowl, followed by crushed spices and cayenne. Set bowl aside.", "Heat water and a pinch of salt in a small saucepan and cover. When water is boiling, add Israeli couscous and cook for 8-10 minutes until tender and liquid is absorbed. Drain in a colander and shake to remove excess water.", "Open tuna and drain off most of the oil. Using a fork, add tuna to bowl with spiced oil.", "Cut orange in half and squeeze a quarter of the orange into tuna mixture, reserving remaining quarter.", "Fold couscous into bowl using a spatula. Follow with chopped herbs. Squeeze remaining quarter orange over salad and combine. Add preserved lemon and lemon juice and fold again.", "Taste for seasonings and adjust as necessary, adding remaining T of preserved lemon if desired. Cover and refrigerate to let flavors meld. Allow salad to come to room temperature and mix before serving. Enjoy.
2
Note: Can be made one day ahead."]

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup loosely packed cilantro leaves, washed and thoroughly dried, 1 cup loosely packed Italian parsley leaves, washed and thoroughly dried, 2 teaspoons whole cumin seed, 1 teaspoon whole coriander seed, and more.

Yes, Herbed Tuna And Israeli Couscous Salad With Cumin, Coriander And Citrus falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Herbed Tuna And Israeli Couscous Salad With Cumin, Coriander And Citrus

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