Drain in a colander. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. … Bring 4 cups of water to a boil in a medium-size saucepan. 1 (1 pound 13-ounce) can chickpeas, rinsed and drained, 1 cup freshly squeezed lemon juice (4 to 6 lemons), divided, Kosher salt and freshly ground black pepper, 1 large hothouse cucumber, unpeeled, halved, seeded, and 1/2-inch diced, 2 cups heirloom cherry tomatoes, halved or quartered, 1 cup (1/2-inch-diced) Holland red bell pepper (1 large), 1/2 cup julienned fresh mint leaves, for garnish. 3 Tbsp chopped garlic (9 cloves) 1 ½ tsp ground cumin. Ingredients. Provided courtesy of Ina Garten. Slowly whisk in the olive oil to make an emulsion. In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Good olive oil. All rights reserved. © 2020 Discovery or its subsidiaries and affiliates. (I pull the pot halfway off the heat.) Sprinkle the vegetables and hummus with the mint and extra salt. Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. Pour the hot couscous into the mixture and stir well. Recipe of Israeli Couscous and Tuna Salad Recipe | Ina Garten | Food Network food with ingredients, steps to cook and reviews and rating. Sign up for the Recipe of the Day Newsletter Privacy Policy, Toasted Israeli Couscous Salad with Grilled Summer Vegetables, Vegan Sourdough Stuffing with Wild Mushrooms and Walnuts. Bring 4 cups of water to a boil in a medium-size saucepan. 2 cups Israeli couscous (10 to 12 ounces) 2 (7-ounce) cans or jars Italian tuna, drained and flaked. Directions for: Israeli Vegetable Salad Ingredients. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. All rights reserved. 1 (1 lb 13-oz) can chickpeas, rinsed and drained. Drain in a colander. Kosher salt and freshly ground black pepper ½ tsp Sriracha. Pour the dressing over the salad, tossing gently to coat all the vegetables. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Add the feta, sprinkle with salt and pepper, and toss gently. 2 cups Israeli couscous (10 to 12 ounces), 2 (7-ounce) cans or jars Italian tuna, drained and flaked, 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces), 1/2 cup jarred roasted red peppers, medium-diced (4 ounces), Kosher salt and freshly ground black pepper, 1/4 cup julienned fresh basil leaves, lightly packed, 2012, Barefoot Contessa Foolproof, All Rights Reserved, Sign up for the Recipe of the Day Newsletter Privacy Policy. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. "Cook Like a Pro: Recipes and Tips for Home Cooks" by Ina Garten © Clarkson Potter 2018. Crecipe.com deliver fine selection of quality Israeli couscous and tuna salad recipe | ina garten | food network recipes equipped with ratings, reviews and mixing tips. For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. Taste for seasonings and serve warm or at room temperature. Drizzle with olive oil and serve at room temperature with pita bread. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine. 1 cup tahini (ground sesame paste) 1 cup freshly squeezed lemon juice (4 to 6 lemons), divided. Learn how to cook great Israeli couscous and tuna salad recipe | ina garten | food network . 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. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable. All rights reserved. © 2020 Discovery or its subsidiaries and affiliates. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Add the couscous and reduce the heat to very low. 2 teaspoons grated lemon zest (2 lemons) 1/4 cup freshly squeezed lemon juice. Add the couscous and reduce the heat to very low. For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. (I pull the pot halfway off the heat.) 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