I was walking on the treadmill to work out some lower back pain this weekend and caught an episode of Barefoot Contessa in Napa. Instead of Ina's normal fat and heavy cream-filled recipes, which I love, she made a lovely summer dish I was interested in recreating with a few twists.
Israeli Couscous with Tuna Salad
Roasted red peppers, kalamata olives, capers, tomatoes, basil, scallions, oregano and red wine vinegar with tuna packed in olive oil and Israeli couscous. The original recipe called for fresh basil and lemon juice, but I forgot to pick up some fresh lemons when we went grocery shopping. The red wine vinegar was a nice alternative. Placed on a bed of romaine lettuce, this was a nice detoxing dinner after a heavy lunch of Sichuan leftovers. Best of all, the hubs loved it.
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