Couscous Tuna Tower

• 1 small onion, chopped
• 1 tablespoon canola oil
• 2/3 cup uncooked couscous
• 1-1/4 cups water
• 2 cans (6 ounces each) light water-packed tuna, drained and flaked
• 1/3 cup minced fresh parsley
• 2 tablespoons capers, drained
• 2 tablespoons sliced ripe olives, drained
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• Dash salt and pepper
• 1 tablespoon red wine vinaigrette
• 2 cups torn curly endive
• 8 thick slices red tomatoes
• 8 thick slices yellow tomatoes

1. In a small skillet, saute onion in oil until tender. Add couscous; saute 1-2 minutes longer or until couscous is lightly browned. Add water; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Cool slightly.
2. In a large bowl, combine the couscous mixture, tuna, parsley, capers, olives, lemon zest, lemon juice, salt and pepper; set aside.
3. Pour vinaigrette over endive; toss to coat. On each of eight serving plates, layer a red tomato slice, a yellow tomato slice, 1/2 cup couscous mixture and 1/4 cup endive leaves.

onion, canola oil, couscous, water, tuna, parsley, capers, olives, lemon zest, lemon juice, salt, red wine vinaigrette, torn curly endive, red tomatoes, tomatoes

Taken from www.tasteofhome.com/recipes/couscous-tuna-tower/ (may not work)