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3/4 cup chopped California Walnuts
1 small onion, chopped
1/2 pound large grain couscous
2 1/2 cups water
2 (6-ounce) cans water packed tuna, drained
2 tablespoons chopped pitted green olives
2 tablespoons capers
1/3 cup chopped Italian parsley
1 tablespoon each: lemon zest and juice
Salt and pepper to taste
1 head fris?e (curly endive)
3 tablespoons reduced-calorie red wine vinaigrette
2 medium-size red tomatoes, cut into 4 thick slices
2 medium-size yellow tomatoes, cut into 4 thick slices
In dry skillet, toast walnuts over medium to high heat until lightly browned, about 1 to 2 minutes. Set aside.
Spray a non-stick saucepan with cooking spray. Add onion and saut? over medium heat until just softened. Add couscous and cook until lightly browned. Add water; cover and reduce heat to simmer. Cook 8 to 10 minutes; cool slightly. Add tuna, olives, capers, parsley, lemon zest, lemon juice and 1/2 cup walnuts. Season with salt and pepper. Set aside.
Wash fris?e; separate leaves and toss with vinaigrette. Divide evenly among four plates. Sprinkle with remaining walnuts. Stack one red and one yellow tomato slice on top of fris?e. Fill four 8 ounce ramekins (or custard cups) with couscous mixture and pack tightly. Invert ramekin on top of tomato slices to unmold.
Makes 4 servings.
1 small onion, chopped
1/2 pound large grain couscous
2 1/2 cups water
2 (6-ounce) cans water packed tuna, drained
2 tablespoons chopped pitted green olives
2 tablespoons capers
1/3 cup chopped Italian parsley
1 tablespoon each: lemon zest and juice
Salt and pepper to taste
1 head fris?e (curly endive)
3 tablespoons reduced-calorie red wine vinaigrette
2 medium-size red tomatoes, cut into 4 thick slices
2 medium-size yellow tomatoes, cut into 4 thick slices
In dry skillet, toast walnuts over medium to high heat until lightly browned, about 1 to 2 minutes. Set aside.
Spray a non-stick saucepan with cooking spray. Add onion and saut? over medium heat until just softened. Add couscous and cook until lightly browned. Add water; cover and reduce heat to simmer. Cook 8 to 10 minutes; cool slightly. Add tuna, olives, capers, parsley, lemon zest, lemon juice and 1/2 cup walnuts. Season with salt and pepper. Set aside.
Wash fris?e; separate leaves and toss with vinaigrette. Divide evenly among four plates. Sprinkle with remaining walnuts. Stack one red and one yellow tomato slice on top of fris?e. Fill four 8 ounce ramekins (or custard cups) with couscous mixture and pack tightly. Invert ramekin on top of tomato slices to unmold.
Makes 4 servings.
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