Salads

1. Place eggs in a medium pot and cover with water. Bring to a boil over high heat. As soon as water boils, cover pot and remove from heat. Let sit for 10 minutes. Have ready a bowl of ice water. After the 10 minutes, transfer eggs to the ice water bath. Once cool (about 8 to 10 minutes), peel the eggs and cut into wedges.

2. In a medium saucepan, bring the 2 cups of water to a boil over high heat. Stir in Israeli couscous, cover, and reduce heat to low. Let simmer until the water is absorbed, about 8 to 10 minutes.

3. Meanwhile, in a small bowl, whisk together mustard, lemon zest and juice, salt, pepper, and coriander. Whisking constantly, drizzle in the olive oil. (Alternatively, combine ingredients in a jar with a tight-fitting lid and shake well until blended.)

4. When the couscous is finished cooking, fluff with a fork. Distribute ingredients as follows among 4 (1 pint) mason jars: 1 cup couscous, 1/2 cup tuna, 2 Tbsp. dressing, 1 Tbsp. olives, 3/4 tsp. capers, 1/2 Tbsp. onion, 1 sliced egg, and 1 Tbsp. parsley.

5. Place a lid on each jar and store in the refrigerator for up to 3 days. To serve, instruct diners to gently shake the jar to distribute dressing and ingredients, then open.

Source: Hannaford fresh Magazine, July - August 2015