This one-dish meal is perfect for an easy night in. Flake the grilled tuna and add it to the salad just after the vinaigrette to maintain the tuna's bite.
2 cups water
1/2 cup lemon juice, divided
1 1/4 teaspoons salt, divided
1 (10-ounce) package couscous
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup finely chopped red onion
1 pint cherry tomatoes, halved
2 (6-ounce) tuna steaks (about 1/2 inch thick)
2 tablespoons plus 2 teaspoons olive oil
Olive oil-flavored cooking spray
1/2 teaspoon freshly ground black pepper
How to Make It
Combine water, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a saucepan. Bring to a boil over high heat. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a bowl; stir in parsley and next 3 ingredients.
Brush tuna with 2 teaspoons oil and 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray. Cover and grill 2 minutes on each side or until desired degree of doneness. Remove from grill, and flake into large pieces.
Whisk together 2 tablespoons olive oil, remaining lemon juice, and 3/4 teaspoon salt. Pour vinaigrette over couscous mixture. Add tuna, and toss. Sprinkle with pepper.
Cooking Light Superfast Suppers
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