Walnut Couscous & Tuna Tower

Walnut Couscous & Tuna Tower

DESCRIPTION

This walnut couscous recipe is great if your tomato plant is producing an abundance of tomatoes! Feel free to simplify the recipe and just spoon the couscous on top of the tomato.

Total Time
55 Mins
Serves
4
Meal
Dinner Lunch
Course
Side

Total Time

Prep Time
30 Mins
Cook Time
25 Mins
Total Time
55 Mins

Nutrition

Calories
476 cal
Total Fat
14 g
Polyunsaturated Fat
9 g
Cholesterol
26 mg
Sodium
580 mg
Carbohydrates
56 g
Dietary Fiber
6.5 g
Protein
33 g

Ingredients

  • 1/2 cup chopped California walnuts, plus 4 large pieces for garnish
  • 1 (8-ounce) package large grain couscous (also called Israeli pasta)
  • 2 1/2 cups water
  • 1 small onion, chopped
  • 2 (6-ounce) cans water-packed tuna, drained
  • 1 tablespoon pitted green olives, chopped
  • 1 tablespoon capers, drained
  • 1/3 cup chopped Italian parsley
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 2 medium red tomatoes, thickly sliced
  • 2 medium yellow tomatoes, thickly sliced
  • 1 head frisée (curly endive)
  • 3 tablespoons reduced calorie red wine vinaigrette

Preparation

  1. Preheat oven to 350°F. Arrange walnuts in a single layer on a sheet pan and toast until lightly browned, for about 5-7 minutes. Cool.
  2. Spray a medium nonstick saucepan with canola cooking spray. Add onion and sauté over medium heat until just softened.
  3. Add couscous and cook until lightly browned. Add 2 1/2 cups water; cover and reduce heat to simmer. Cook 8-10 minutes. Cool slightly.
  4. Add 1/4 cup of the walnuts, tuna, olives, capers, parsley, lemon zest and lemon juice. Season to taste with salt and pepper.
  5. Wash frisée, separate leaves and toss with vinaigrette. Divide evenly between 4 plates. Sprinkle with remaining 1/4 cup walnuts. Stack slices of tomatoes, in alternating colors in the centers of the 4 plates, on top of the frisée.
  6. Fill four 8-ounce ramekins (or custard cups) with couscous mixture and pack tightly. Invert ramekin on top of tomato slices to unmold. Garnish with reserved walnut pieces and sprig of frisée.
  7. Serve immediately.