curried turkey and israeli couscous salad with dried cranberries

Source: Fine Cooking Magazine

Tuna Pasta Salad

4-8 servings

3 cans solid white Tuna
8 oz pasta
1 c. chopped celery
1/2 c. ranch
1/4 c. capers
The juice of 1 large lemon
1 T dried Dill
1/2 - 1 t. Garlic Salt

Cook Pasta according to package, chill in fridge.

Combine all remaining ingredients with chilled pasta, chill.

Stir & Serve

Chimichurri

Recipe to accompany the article available at http://TastingTable.com
Malbec's Chimichurri Sauce
Recipe adapted from Pablo Alcotra

Makes about 3 cups
1 bunch parsley, coarsely chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
½ teaspoon red chile flakes
¼ cup white vinegar
¼ cup fresh lemon juice
3 cups extra-virgin olive oil
Salt and pepper

Add the parsley, garlic, oregano and chile flakes to a food processor or blender and pulse
until finely chopped. Add the vinegar and lemon juice and blend for 1 minute. With the
machine running, slowly add the olive oil until emulsified. Season to taste with salt and
pepper. Serve immediately or re#igerate for up to two days. If chi%ed, return to room
temperature before serving