1/2 cup chopped California walnuts, plus 4 large pieces for garnish
18 oz. package large grain couscous (also called Israeli pasta)
1 small onion, chopped
26 oz. cans water pack tuna, drained
1 tablespoon pitted green olives, chopped
1 tablespoon capers, drained
1/3 cup chopped Italian parsley
zest of 1 lemon
juice of 1/2 lemon
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 medium sized red tomatoes, thickly sliced
2 medium sized yellow tomatoes, thickly sliced
1 head frisee (curly endive)
3 tablespoons reduced calorie red wine vinaigrette
Preheat oven to 350F. Arrange walnuts in a single layer on a sheet pan & toast until lightly browned, for about 5 -7 minutes. Cool.
Spray a medium sized nonstick saucepan with canola cooking spray. Add onion and saute over medium heat until just softened. 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. Add 1/2 cup of the walnuts, tuna, olives, capers, parsley, lemon zest, & lemon juice. Season to taste with salt & pepper.
Wash frisee, separate leaves & 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 frisee.
Fill four 8 ounce ramekins (or custard cups) with couscous mixture & pack tightly. Invert ramekin on top of tomato slices to unmold. Garnish with reserved walnut pieces & sprig of frisee. Serve immediately.