Walnut Couscous & Tuna Tower
Walnut Marketing Board
Here's a great recipe is your tomato plant is producing an abundance of tomatoes. If molding the couscous sounds like too much work, skip that step and simply spoon the couscouse on top of the tomato.
- ½ cup chopped California walnuts, plus 4 large pieces for garnish
- 1 8 oz. package large grain couscous (also called Israeli pasta)
- 2 ½ cups water
- 1 small onion, chopped
- 2 6 oz. cans water-packed tuna, drained
- 1 Tbsp pitted green olives, chopped
- 1 Tbsp capers, drained
- ⅓ cup chopped Italian parsley
- Zest of 1 lemon
- Juice of ½ lemon
- Salt and pepper to taste
- 2 medium red tomatoes, thickly sliced
- 2 medium yellow tomatoes, thickly sliced
- 1 head frisée (curly endive)
- 3 Tbsps reduced calorie red wine vinaigrette
- 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.
- Spray a medium nonstick saucepan with canola cooking spray. Add onion and sauté over medium heat until just softened.
- Add couscous and cook until lightly browned. Add 2 ½ cups water; cover and reduce heat to simmer. Cook 8-10 minutes. Cool slightly.
- Add ¼ cup of the walnuts, tuna, olives, capers, parsley, lemon zest and lemon juice. Season to taste with salt and pepper.
- Wash frisée, separate leaves and toss with vinaigrette. Divide evenly between 4 plates. Sprinkle with remaining ¼ cup walnuts. Stack slices of tomatoes, in alternating colors in the centers of the 4 plates, on top of the frisée.
- 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.
- Serve immediately. Serves 4.