Lunchbox Israeli Couscous and Tuna Salad

This salad is our current lunchbox favourite.  Israeli couscous (sometimes called pearl couscous) is not really couscous at all but, rather, a small round toasted pasta-like ball.  It's easy to cook and great in salads.  I've had some trouble finding it, but the Bulk Barn online site says they carry it, so I'm going to look there tomorrow.  The recipe originates from Ina Garten/Barefoot Contessa, but I have made a few small changes to reduce oil and salt.  Enjoy!

2 cups Israeli couscous
Around 400 grams of Italian oil packed tuna, drained and flaked
zest of 2 lemons or limes
1/4 cup freshly squeezed lemon or lime juice
1/3 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped
1/2 cup jarred roasted red peppers, medium-diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
6-8 scallions, chopped
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

Bring 4 cups of water to a boil in a medium-size pot.  Add the couscous and reduce the heat to very low.  Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender.  Drain in a colander.

Meanwhile, combine the tuna, lemon or lime zest, lemon or lime juice, olive oil, capers, olives, red peppers, garlic, 1/2 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl.  Pour the hot couscous into the mixture and stir well.  Cover and set aside for 10 to 15 minutes, stirring occasionally.  Just before serving, stir in the scallions, basil, juice of the 1/2 lemon or lime, and more salt to taste.  Serve warm or at room temperature.

Back to School Banana Oatmeal Chocolate Chip Muffins

I got the inspiration for this muffin recipe from a blog called Mennonite Girls Can Cook.  I wanted to make a healthy back to school muffin with bananas and oatmeal.  As pretty much everyone knows these days, school snacks and lunches can't contain nuts.  I was hoping to figure out how to make a banana muffin that was a bit heartier and healthier, with some texture, but without the addition of nuts.  This is what I came up with.  The batter is mighty thick.  Don't be concerned.  The muffins are dense but moist and tasty and relatively good for you.  Most have made it into lunchboxes, but I'll admit they go well with a good strong cup of coffee mid morning as well!

Banana Oatmeal Chocolate Chip Muffins

2 ripe bananas, mashed
3/4 c plain lowfat yogurt
1 egg
1/3 c canola or grapeseed oil
1/2 c maple syrup*
3/4 c quick oats
1 c flour
3/4 c whole wheat flour
1/4 c milled flaxseeds
2 tsp b powder
1/2 tsp b soda
1/4 tsp salt
1/2-3/4 c dark chocolate chips

Preheat oven to 375.
Whisk together wet ingredients (including banana).  Stir in oatmeal and allow to sit while you combine dry ingredients (except chocolate chips) in a separate bowl.  Fold wet and dry ingredients together with chocolate chips just until dry ingredients are no longer visible.
Divide batter amongst 12 muffin tins.  (I use an ice cream scoop - quick and easy.)
Bake 30 minutes or until toothpick tests clean.
Allow to cool in tins for a few minutes before removing to a rack to cool completely.
These keep well several days in a sealed container.

* You can use brown sugar instead of maple syrup if you prefer.  You might need to add a bit more liquid.