Sicilian Tuna Steaks With Couscous

• 1 regular-size foil oven bag
• Cooking spray
• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped pitted green olives
• 1 tablespoon raisins
• 1 tablespoon capers
• 2 tablespoons dry white wine
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
• 1/2 cup uncooked couscous
• 2 (5-ounce) tuna steaks (about 3/4 inch thick)
• 1 tablespoon pine nuts, toasted
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 450u0b0.
2. Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.
3. Combine broth and next 11 ingredients (broth through tomatoes) in a large bowl, and stir in couscous. Place couscous mixture in prepared oven bag. Place tuna on couscous mixture. Fold edge of bag over to seal. Bake at 450u0b0 for 20 minutes or until fish is medium-rare or desired degree of doneness. Cut open the bag with a sharp knife, and peel back foil. Sprinkle with the toasted pine nuts and 1 tablespoon parsley.

regular, cooking spray, chicken broth, parsley, green olives, raisins, capers, white wine, balsamic vinegar, sugar, olive oil, salt, black pepper, italianstyle stewed tomatoes, couscous, tuna, pine nuts, parsley

Taken from www.myrecipes.com/recipe/sicilian-tuna-steaks-with-couscous (may not work)