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

Steam beans, covered, 7 minutes.

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 or doneness. Break tuna into chunks.

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.

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. 

Serves 4.

1 Serving - 1 1/2 cups: Calories: 310 (Cal. from fat: 28%), Fat: 9.7g (Satrated: 1.8g), Cholesterol: 75mg, Sodium: 552mg, Carbohydrate: 35.4g, Protein: 21.6g.

[Cooking Light, June 2000]