3/4 cup mayo
juice of 1 small lemon
1 cup couscous, cooked
2 tablespoons lemon zest
1 (7 ounce) can of tuna fish, drained
1/4 cup extra virgin olive oil
1/4 cup fresh basil, thinly sliced
1/4 cup fresh parsley, chopped
1 cup cherry or grape tomatoes, halved
1/4 cup finely chopped red onion
salt and freshly ground pepper to taste
To cook the couscous: Bring 1 and 1/4 cup of water to a boil. Add 1 tablespoon olive oil, 1/2 teaspoon salt and 1 cup couscous. Turn the heat off and cover the pot for 5 minutes. Fluff the couscous with a fork.
Combine the mayo, lemon juice, olive oil and whisk well to combine.
Put all of the ingredients in a large mixing bowl and toss to combine. Taste and add more salt and pepper if needed.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!