Warm Israeli Couscous, Tuna and Roasted Tomato Salad

By AnnieMro

Ingredients

• Roasted Tomatoes:
• 1 lb. small tomatoes, preferably a variety of colours
• 1 clove garlic, minced
• 1/2 tsp. fennel seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. salt
• 2 tbsp. olive oil
• Couscous:
• 1/2 cup plus 2 tbsp. olive oil
• 3 tbsp. sherry vinegar
• salt and fresh pepper
• 1 cup Israeli couscous
• 1 bay leaf
• 1 large sprig thyme
• 6 oz. can oil-packed tuna, drained and broken into chunks
• 5 cups loosely packed arugula, torn into bite-size pieces
• 1 small sweet onion, thinly sliced
• 6 oz. trimmed and cooked green beans
• 1/2 cup black olives

Details

Servings 4

Preparation

Step 1

Preheat oven to 275F. Cut tomatoes in half and core if necessary. Place in a bowl and toss with garlic, seeds, salt and olive oil. Place cut-side up on a parchment-lined baking sheet and cook for 2 hours. Tomatoes may be used immediately or made ahead, covered and refrigerated until ready for use. If making ahead, warm in a 250F oven for 10 mins.

To prepare the couscous, combine 1/2 cup olive oil with the vinegar. Season to taste with salt and pepper. Heat remaining 2 tbsp. oil over medium high heat in a large saucepan, add couscous and fry until golden brown., about 5 mins. Add bay leaf, thyme, 1/2 tsp. salt and 6 cups water. Bring to boil and cook until couscous is tender, 20-25 mins. Drain, discard thyme stems and bay leaf and return couscous to the pot. Pour half the dressing over, add tuna and stir gently to combine. Let rest for 5 mins. to allow the couscous to absorb some of the dressing.

To assemble, place arugula in the bottom of a wide shallow dish or platter. Spoon couscous over the arugula and top with the onions, green beans, warm tomatoes and olives. Spoon remaining dressing over salad and serve immediately.