Wow. I'm typing this as I savor the results of a successful kitchen experiment, and watching the world's cutest baby insert her foot into her mouth with joy and aplomb. (If only foot-in-mouth stayed cute; ditto for chubby thighs.)
Anyway. We have total randomness in our cupboards, I have a day off and three days' worth of stuff to get done, and I somehow managed to throw together something I'd never even dreamed of before, but that turned out tasty, fast and easy to make. It's also pretty heart-healthy.
With a baby around, it's hard to find the time to cook elaborate meals, let alone blog about them. Honestly, I don't know how Deb does it, and does it so darn well. But this really is the ideal protein fix for anyone who only has the time or energy to spend about 15 minutes max on lunch or dinner.
Tuna Couscous Salad
1 can tuna (6 oz)
1/3 c couscous (I use organic whole wheat)
1 and 2/3 c water (divided)
~1/4 c frozen peas
~1 tsp lemon juice, or more to taste
~1/8 tsp oregano
~1/8 tsp dill
~1/8 tsp smoked paprika
~2 1/2 T olive oil, divided (I use organic extra virgin)
1-2 garlic cloves, minced
fresh ground black pepper to taste
Put 2/3 c water, about 1/2 T olive oil, and couscous in a pot with a tight-fitting lid. Cover, bring to a boil, remove from heat, let sit while you assemble the rest of the stuff (5 minutes).
While that's boiling/sitting, rinse the tuna, put it in a medium-sized bowl with the olive oil, lemon juice, oregano, dill, smoked paprika, and garlic. Use a fork to stir it all together. Taste and adjust seasonings as desired.
By now your couscous should be ready. Use the fork to fluff it (just stir it up a little in the pot) before you scrape it all into the bowl. Rinse out the pot and put the other 1 c water and the 1/4 c peas in there. Cover, bring to a boil, remove from heat and let sit for 3-5 minutes. Drain and stir into the tuna couscous salad. Add fresh ground pepper, taste once more, make any last minute adjustments, and enjoy.
Serves 2, or one very hungry nursing mother. :)