Recipes

INGREDIENTS:

• 2 cups couscous
• 8 small red potatoes, cut into halves, or 4 large red potatoes, cut into quarters
• 2 6-oz pouches or cans unsalted water-packed tuna
• 1/2 lb frozen green beans, thawed
• 1/2 cup pitted Kalamata olives, sliced
• Juice and zest of 1 lemon
• 1 tbsp Dijon mustard
• 1 tbsp white onion, finely diced
• 1 clove garlic, minced
• 1 tbsp apple cider vinegar
• 2 tsp extra-virgin olive oil
• 2 tsp fresh flat-leaf parsley, minced
• Sea salt and fresh ground black pepper, to taste
• Olive oil cooking spray

INSTRUCTIONS:

1. Cook couscous according to package directions.
2. Over medium-high heat, bring a medium-size pan filled with water to boil. Cook potatoes for 10 minutes; drain. In a large bowl, mix together tuna, green beans, olives and potatoes. Once couscous is cooked, mix it into tuna-vegetable mixture.
3. In a medium bowl, whisk together lemon juice and zest, Dijon, onion, garlic, vinegar, oil, parsley, salt and pepper. Pour dressing over tuna-couscous mixture.
4. Heat large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-high, mist pan with cooking spray and sauté tuna-couscous mixture for about 5 minutes or until thoroughly warmed. Remove from heat and serve immediately.

Try our Simplified Salad Niçoise for a lighter version of the classic French dish.