Recipe for Walnut Couscous and Tuna Tower 
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Yield:
4
Ingredients:
Amount Ingredient
3/4 cup walnuts, plus 4 large pieces for garnish
1 x (8-ounce) package large grain couscous
1 sm onion, chopped
2 x (6-ounce) cans water-packed tuna, drained
2 tbl pitted green olives, chopped
2 tbl capers, drained
1/3 cup chopped Italian parsley
Zest of 1 lemon
Juice of 1/2 lemon
Salt and pepper to taste
2 med red tomatoes, thickly sliced
2 med yellow tomatoes, thickly sliced
1 head frisee (curly endive)
Instructions:
Instructions: Preheat oven to 350 degrees. Arrange walnuts in a single layer on a sheet pan and toast until lightly browned, about 5-7 minutes. Cool.

Spray a medium-sized nonstick saucepan with cooking spray. Add onion and saute over medium heat until just softened. 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. Add 1/2 cup of the walnuts, tuna, olives, capers, parsley, lemon zest and lemon juice. Season to taste with salt and pepper.

Wash frisee; separate leaves and toss with vinaigrette. Divide evenly between 4 plates. Sprinkle with remaining 1/4 cup walnuts. Stack slices of tomato in alternating colors in the centers of the plates on top of the frisee.

Fill four 8-ounce ramekins with couscous mixture and pack tightly. Invert ramekin on top of tomato slices to unmold. Garnish with reserved walnut pieces and sprig of frisee. Serve immediately.

Serves 4

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