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Walnut Couscous & (low sodium)Tuna Tower

Walnut Couscous & (low sodium)Tuna Tower
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/2 cup chopped California walnuts, plus 4 large pieces for garnish
  • 1 8 oz. package large grain couscous (also called Israeli pasta)
  • 2 1/2 cups Water
  • 1 Small onion, chopped
  • 2 6 oz. cans water-packed tuna, drained
  • 1 Tbsp pitted green olives, chopped
  • 1 Tbsp capers, drained
  • 1/3 cup chopped Italian parsley
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 2 medium red tomatoes, thickly sliced
  • 2 medium yellow tomatoes, thickly sliced
  • 1 head frisu00e9e (curly endive)
  • 3 Tbsps reduced calorie red wine vinaigrette



1  Preheat oven to 350°F. Arrange walnuts in a single layer on a sheet pan and toast until lightly browned, for about 5-7 minutes. Cool.

2 Spray a medium nonstick saucepan with canola cooking spray. Add onion and sauté over medium heat until just softened.

3  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.

4  Add 1/4 cup of the walnuts, tuna, olives, capers, parsley, lemon zest and lemon juice. Season to taste with salt and pepper.

5 Wash frisée, separate leaves and 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 the frisée.

6 Fill four 8-ounce ramekins (or custard cups) with couscous mixture and pack tightly. Invert ramekin on top of tomato slices to unmold. Garnish with reserved walnut pieces and sprig of frisée.

7  Serve immediately. Serves 4.

Source: California Walnut Board

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