TUN: Pepper Stuffed w/Tuna & Couscous
Source of Recipe
"Low-Fat One-Dish Meals From Around the World, " by Jane Marsh Dieckmann
* Exported from MasterCook *
Bell Pepper Stuffed with Tuna and Couscous
Recipe By : Jane Marsh Dieckmann
Serving Size : 4 Preparation Time :0:00
Categories : Fish, Low-fat, Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large green bell pepper -- halved lengthwise
-- seeds and membranes
-- removed
1 cup vegetable stock
1 cup couscous
1/2 cup red bell pepper -- chopped
1/2 cup zucchini -- finely chopped
1/2 cup flat-leaf parsley (Italian) -- chopped
1/4 cup red onion -- chopped
1/4 cup lemon juice
1/2 teaspoon ground allspice
1 tablespoon red wine vinegar
1 tablespoon olive oil
can chunk tuna in water -- drained and flaked
-- (6 1/2 ounces)
4 Boston lettuce leaves -- for serving
2 tablespoons sesame seeds -- toasted
Arrange the bell pepper halves cut side down on a rack over boiling water. Cover and steam until crisp-tender (about 8 minutes). Plunge into cold water, then drain on a clean tea towel.
In a medium saucepan over high heat, bring the stock to a boil. Stir in the couscous and boil for 1 minute; then remove from the heat, cover, and let stand for 5 minutes.
Fluff the couscous with a fork and spoon it into a large bowl. Add the bell pepper, zucchini, parsley, and onion; toss lightly.
In a 2-cup measure combine the lemon juice, allspice, vinegar, and oil; whisk to combine. Add to the salad and toss well. Add the tuna and toss again.
To serve, spoon the salad into the drained pepper halves and place them on the lettuce leaves. Sprinkle with the sesame seeds.
Source:
"Low-Fat One-Dish Meals From Around the World"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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