California Walnut Couscous Tuna Tower |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A healthy appetizer, and guaranteed you and your family and guests will love it! Ingredients:
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 frisée (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 |
Directions:
1. In dry skillet, toast walnuts over medium to high heat until lightly browned, about 1 to 2 minutes.
2. Set aside.
3. Spray a non-stick saucepan with cooking spray.
4. Add onion and sauté over medium heat until just softened.
5. Add couscous and cook until lightly browned.
6. Add water; cover and reduce heat to simmer.
7. Cook 8 to 10 minutes; cool slightly.
8. Add tuna, olives, capers, parsley, lemon zest, lemon juice and 1/2 cup walnuts.
9. Season with salt and pepper.
10. Set aside.
11. Wash frisée; separate leaves and toss with vinaigrette.
12. Divide evenly among four plates.
13. Sprinkle with remaining walnuts.
14. Stack one red and one yellow tomato slice on top of frisée.
15. Fill four 8 ounce ramekins (or custard cups) with couscous mixture and pack tightly.
16. Invert ramekin on top of tomato slices to un-mold.
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