Niçoise-Style Couscous Salad

• 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

1. Steam beans, covered, 7 minutes.
2. 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 of doneness. Break tuna into chunks.
3. 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.
4. 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.

green beans, salt, tuna, cooking spray, water, couscous, lemon juice, extravirgin olive oil, anchovy paste, black pepper, garlic, tomato, olives, red onion, parsley, egg

Taken from www.myrecipes.com/recipe/nioise-style-couscous-salad (may not work)