Couscous Tuna Tower Recipes

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NO-MAYO TUNA COUSCOUS SALAD RECIPE



No-Mayo Tuna Couscous Salad Recipe image

Easy couscous salad recipe with tuna, beans and fresh vegetables and herbs. Super healthy and satisfying.

Provided by The Mediterranean Dish

Categories     Salad

Time 17m

Number Of Ingredients 16

1 can kidney beans, rinsed and drained
8 oz grape tomatoes, halved
2 celery stalks, chopped
1/3 cup chopped red onions, PLUS a few onion slices for garnish
1/4 cup chopped chives
1/4 cup chopped fresh parsley leaves, PLUS more for garnish
1 1/2 tbsp capers
2 5-oz cans quality Albacore tuna, drained
1 tsp sweet paprika
1/2 tsp cumin
Salt and Pepper
1 tsp white wine vinegar
1 tsp fresh lemon juice
1/4 cup quality extra virgin olive oil
2 soft-boiled eggs, peeled and halved
1 8.8-oz package Wild Garden Heat and Serve Couscous Pilaf

Steps:

  • In a salad bowl, combine the kidney beans, tomatoes, onions, chives, parsley and capers. Mix. Break the tuna up with a fork and add to the bean mixture.
  • Add the the spices, salt and pepper, vinegar, lemon juice and olive oil. Mix everything gently to combine. Set aside for a few minutes to the flavors combine.
  • Heat the Wild Garden Couscous Pilaf according to package instructions. This only takes 90 seconds in the microwave.
  • Transfer the couscous pilaf from package to a serving platter. Top with the tuna salad. Add boiled eggs and onion slices. Enjoy at room temperature.

ISRAELI COUSCOUS AND TUNA SALAD



Israeli Couscous and Tuna Salad image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

Steps:

  • Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
  • Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

COUSCOUS TUNA TOWER



Couscous Tuna Tower image

These attractive tuna towers will impress your dinner guests. Plus, the cost of ingredients is easy on the wallet.-Jennifer Honeycutt, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 15

1 small onion, chopped
1 tablespoon canola oil
2/3 cup uncooked couscous
1-1/4 cups water
2 cans (6 ounces each) light water-packed tuna, drained and flaked
1/3 cup minced fresh parsley
2 tablespoons capers, drained
2 tablespoons sliced ripe olives, drained
1 tablespoon grated lemon zest
1 tablespoon lemon juice
Dash salt and pepper
1 tablespoon red wine vinaigrette
2 cups torn curly endive
8 thick slices red tomatoes
8 thick slices yellow tomatoes

Steps:

  • In a small skillet, saute onion in oil until tender. Add couscous; saute 1-2 minutes longer or until couscous is lightly browned. Add water; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Cool slightly., In a large bowl, combine the couscous mixture, tuna, parsley, capers, olives, lemon zest, lemon juice, salt and pepper; set aside., Pour vinaigrette over endive; toss to coat. On each of eight serving plates, layer a red tomato slice, a yellow tomato slice, 1/2 cup couscous mixture and 1/4 cup endive leaves.

Nutrition Facts : Calories 150 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 294mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

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