Niçoise-Style Couscous Salad

Becky Luigart-Stayner

This uses components of the classic salade niçoise--tuna, olives, and green beans.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 28%
  • Fat: 9.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 21.6g
  • Carbohydrate: 35.4g
  • Fiber: 3.6g
  • Cholesterol: 75mg
  • Iron: 2.8mg
  • Sodium: 552mg
  • Calcium: 46mg

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.
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