 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | couscous, plain, prepared according to box | 1/2 | tablespoon | olive oil | 1/3 | small | Onion, chopped, purple onion works best | 1/2 | clove | garlic, chopped | 7 1/8 | strips | red or yellow sweet pepper, cut in strips | 1/4 | medium whole (2-3/5" dia) | Tomatoes, cut in half | 1 1/4 | ounces | 6oz can of tuna in water drained | 1/4 | cup | Artichokes, jars or cans (Marinated) | 1/3 | teaspoon | crushed red pepper flakes | 1/4 | teaspoon | dill weed | 1/2 | wedge yields | lemon juice | 1/2 | tablespoon | parsley, chopped | 1/3 | teaspoon | kosher salt or to taste | 4 1/4 | dash | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | In a medium sized skillet, heat up one tablespoon olive oil. | | 3 | Chop onions, garlic and slice tomatoes in half. Slice peppers into thin strips. Place onions in heated oil and saute for 5 minutes. Add garlic, peppers and a pinch of salt and saute for an additional 5 minutes. Then add tomatoes, saute for another 2 minutes. | | 4 | Prepare the box of couscous according to directions. Cover and set aside. | | 5 | Now add tuna and artichokes to the saute pan and stir. Add pepper flakes,salt and pepper, and dill weed, stirring well. | | 6 | Now, stir in the prepared couscous, lemon juice, olive oil and parsley. Pour into a bowl. Can serve chilled or at room temperature. |
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