You are here: Home » Recipes » Walnut Couscous and Tuna Tower Walnut Couscous and Tuna Tower Recipe by California Walnut Board Yield 4 servings Prep 15 mins Cook 20 mins PrintEmail Ingredients 1/2 cup chopped California walnuts, plus 4 large pieces for garnish1 8 oz. package large grain couscous (also called Israeli pasta)1 small onion, chopped2 6 oz. cans water pack tuna, drained1 tablespoon pitted green olives, chopped1 tablespoon capers, drained1/3 cup chopped Italian parsley zest of 1 lemon juice of 1/2 lemon1/2 teaspoon salt, to taste1/4 teaspoon pepper, to taste2 medium sized red tomatoes, thickly sliced2 medium sized yellow tomatoes, thickly sliced1 head frisee (curly endive)3 tablespoons reduced calorie red wine vinaigrette Instructions 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.