Tuna And Couscous Salad

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 clove garlic, finely chopped
• Salt
• 2 1/4 cups low-sodium chicken broth
• 2 cups Israeli (pearl) couscous
• 3 cups frozen broccoli florets, thawed
• 2 5-oz. cans tuna packed in water, drained
• 1/2 cup kalamata olives, pitted and chopped
• 1/4 cup finely chopped fresh parsley

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. Transfer couscous to a large cookie sheet, spread it out and let cool for 15 minutes.
3. Transfer couscous to a bowl and stir in broccoli, tuna, olives and parsley. Toss with dressing to coat. Season with additional salt, if desired. Serve immediately, or cover and refrigerate for up to 1 day.

olive oil, lemon juice, clove garlic, salt, chicken broth, couscous, frozen broccoli, tuna, kalamata olives, fresh parsley

Taken from www.myrecipes.com/recipe/tuna-couscous-salad (may not work)