Niçoise-Style Couscous Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This uses components of the classic salade niçoise-tuna, olives, and green beans. Ingredients:
1 1/2 cups (2-inch) sliced green beans |
1/4 teaspoon salt, divided |
1 (8-ounce) tuna steak (1 inch thick) |
cooking spray |
1 1/4 cups water |
1 cup uncooked couscous |
3 tablespoons fresh lemon juice |
1 tablespoon extra-virgin olive oil |
1 1/2 teaspoons anchovy paste |
1/4 teaspoon black pepper |
2 garlic cloves, crushed |
1 cup chopped tomato |
1/3 cup coarsely chopped pitted kalamata olives |
1/4 cup chopped red onion |
1/4 cup chopped fresh parsley |
1 hard-cooked large egg, cut into 4 wedges |
Directions:
1. Steam beans, covered, 7 minutes.
2. Sprinkle 1/8 teaspoon salt over tuna. Heat a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add tuna; cook 3 minutes on each side or until medium-rare or desired degree of doneness. Break tuna into chunks.
3. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
4. Combine 1/8 teaspoon salt, lemon juice, oil, anchovy paste, pepper, and garlic in a large bowl; stir well with a whisk. Add beans, tuna, couscous, tomato, olives, onion, and parsley; toss gently. Top each serving with an egg wedge.
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