- Cook Time
- Prep Time
- 4 ServingsServings
- 1/2 cup chopped California walnuts, plus 4 large pieces for garnish
- 1 8 oz. package large grain couscous (also called Israeli pasta)
- 2 1/2 cups Water
- 1 Small onion, chopped
- 2 6 oz. cans water-packed tuna, drained
- 1 Tbsp pitted green olives, chopped
- 1 Tbsp 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 frisu00e9e (curly endive)
- 3 Tbsps reduced calorie red wine vinaigrette
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. Serves 4.
Source: California Walnut Board