Tuna and Couscous Salad

Ingredients

• 3 cups broccoli florets frozen thawed
• 10 oz tuna packed in water, drained canned
• 0.3 cup parsley fresh finely chopped
• 1 clove garlic finely chopped
• 2 cups israeli couscous (pearl)
• 0.5 cup kalamata olives pitted chopped
• 3 tablespoons juice of lemon 
• 2.3 cups chicken broth low-sodium
• 0.3 cup olive oil 
• 6 servings salt 

Equipment

• bowl
• frying pan
• baking sheet
• whisk

Directions

1. Whisk together olive oil, lemon juice, garlic and 1/2 tsp. salt in a small bowl.
2. Bring broth to a boil in a heavy pan. Stir in couscous, cover, reduce heat to low and simmer until tender, 12 to 15 minutes.
3. Transfer couscous to a large cookie sheet, spread it out and let cool for 15 minutes.
4. Transfer couscous to a bowl and stir in broccoli, tuna, olives and parsley. Toss with dressing to coat. Season with additional salt, if desired.
5. Serve immediately, or cover and refrigerate for up to 1 day.