Niçoise-Style Couscous Salad

Ingredients

• 1 1/2 cups (2-inch) sliced green beans
• 1/4 teaspoon salt, divided
• 1 (8-ounce) tuna steak (1 inch thick)
• Cooking spray
• 1 1/4 cups water
• 1 cup uncooked couscous
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons anchovy paste
• 1/4 teaspoon black pepper
• 2 garlic cloves, crushed
• 1 cup chopped tomato
• 1/3 cup coarsely chopped pitted kalamata olives
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1 hard-cooked large egg, cut into 4 wedges

Preparation

1. Steam beans, covered, 7 minutes.
2. Sprinkle 1/8 teaspoon salt over tuna. Heat a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add tuna; cook 3 minutes on each side or until medium-rare or desired degree of doneness. Break tuna into chunks.
3. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
4. Combine 1/8 teaspoon salt, lemon juice, oil, anchovy paste, pepper, and garlic in a large bowl; stir well with a whisk. Add beans, tuna, couscous, tomato, olives, onion, and parsley; toss gently. Top each serving with an egg wedge.