Salad with Israeli couscous and tuna

Ingredients:

• 2 cups (280-340 g) Israeli ptitim couscous
• 2 cans (200 g each) of canned tuna (drain the brine and mash the pulp)
• 2 tsp grated lemon zest (from 2 lemons)
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup good quality olive oil
• 3 tablespoons capers without brine
• 1/2 cup (85 g) coarsely chopped pitted black olives in oil
• 1/2 cup (110 g) canned roasted red pepper, diced into medium pieces
• 2 tsp (2 cloves) crushed garlic
• Coarse salt and freshly ground black pepper
• 1 cup (6-8 stems) chopped green onions
• 1/4 cup julienned fresh basil leaves (pack lightly)
• Juice of 1/2 lemon

Preparation:

1. In a medium saucepan, bring 4 cups of water to a boil. Add the couscous and reduce the heat to very low. Cover and simmer for 12-15 minutes, until tender. (I remove the pan from the heat halfway through cooking, says Ina.) Drain the water using a colander.
2. While the couscous is cooking, in a large bowl, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red pepper, garlic, 1 tablespoon salt, and 1.5 teaspoons black pepper. Add the hot couscous to this mixture and stir well. Cover and let sit for 10-15 minutes, stirring occasionally.
   
   Before serving, toss with onion, basil, the juice of 1/2 lemon, and an additional 1 teaspoon of salt. Taste for seasoning, and serve warm or at room temperature.