Prep 15 mins
Cook 7 mins
Recipe came from my kitchen on the spur of the moment, was enticing so submitted it into the Ready Set Cook contest 2005. Hope you give it a try.
- 14 ounces chicken broth, canned or 14 ounces homemade chicken stock
- 10 ounces couscous
- 5 spring green onions, chopped
- 1⁄2 cup bell pepper, chopped yellow
- 1⁄2 teaspoon fresh grated lemon zest
- 10 ounces chickpeas, canned and drained
- 5 tablespoons olive oil
- 6 fresh tuna steaks, cut one inch thick
- 1 medium onion, minced
- 4 tablespoons Italian parsley, minced
- 2 garlic cloves, minced
- 1⁄4 cup fresh basil, minced or 1 1⁄2 teaspoons dried basil
- 1⁄2 cup dry white wine
- 2 large plum tomatoes, seeded and diced and then crushed or 1 cup canned tomato, drained well and then crushed
- 2⁄3 cup kalamata olive, pitted and coarsely chopped
- 1 teaspoon capers, rinsed well
- fresh basil (to garnish)
- olive oil (to garnish)
- salt and pepper
- In a medium pot place the chicken broth over medium heat and bring to a boil. Add the uncooked couscous, chopped green onion, chopped bell pepper, grated lemon zest, and chick peas. Stir all well. Cover and remove from heat. Set aside.
- Heat 4 tablespoons olive oil in a large frypan. Add the fish steaks in a single layer not touching, sprinkle the minced onion and parsley all around and on the tops. Sear the fish about one minute on each side, just so the flesh tightens up and whitens. Using a large turn slip under and turn over gently. Turn the heat to medium low.
- Sprinkle on the minced garlic and about 3 tablespoons white wine, and the minced basil leaves.
- Sprinkle with salt and pepper lightly.
- Keep uncovered and cook another two minutes on each side. Fish should be opaque but not dry.
- Place steaks onto a heated platter.
- Turn the heat up under the frypan and add remaining white wine. Scrape bottom of pan to get all the bits up.
- Add the tomato, olives, capers and toss over the high heat.
- Fluff the couscous with a fork, and place on a large platter. Place the tuna steaks nicely on top of all the couscous.
- Pour the tomato mixture over the tuna and couscous.
- Sprinkle with some fresh chopped basil and the last of the olive oil. Can also sprinkle with a few red pepper flakes.
- Serve while hot.
- A nice fresh green salad and glass of wine is all you need to complete the meal.
This was good as it had lots of the flavours we like. It took a bit more time to cut up all those ingredients than was suggested, but no complaints otherwise. We ate it with the salad and wine as suggested.
This was a good recipe. Very light. Regarding the couscous mixture, it needed seasoned a little with salt and pepper, and I was not crazy about the chickpeas in it, they just didnt seem to "go" with it and I think it would stand nicely without them. I like my tuna a bit more rare so I undercooked it a bit. The tomato topping was good but I think it was too "busy" for the rest of the dish, but it had good flavor. I think I would have liked just a drizzle of something over top instead. All in all, a good entry for the contest.