- Richard Costes
Mediterranean Couscous with Tuna and Pepperoncini

(Cooking for 2.)
TIPS: This took me FIFTEEN minutes to make. This is going on my "post-rehearsal" list for quick and easy meals to cook when Im doing theatre and don't get back home until 11 at night.
INGREDIENTS
1/2 cup chicken broth (or water)
3/4 cup of couscous
salt and pepper
1 5-oz can of tuna (I prefer oil packed)
1/2 pint of cherry tomatoes (cut in half)
1/4 cup of sliced pepperoncini
1/6 cup of chopped parsley
1/8 cup of capers
extra virgin olive oil
DIRECTIONS
Bring the chicken broth to a boil and remove from heat
Add couscous and cover, let sit for 10 minutes while you do the rest
In a medium bowl - toss the tuna, tomatoes, pepperoncini, parsley, and capers together
Fluff the couscous with a fork when done and season with salt and pepper
Add to serving plate, drizzle a little olive oil over it and then top with the tuna mixture