- 4
Ingredients
- Roasted Tomatoes:
- 1 lb. small tomatoes, preferably a variety of colours
- 1 clove garlic, minced
- 1/2 tsp. fennel seeds
- 1/2 tsp. cumin seeds
- 1/4 tsp. salt
- 2 tbsp. olive oil
- Couscous:
- 1/2 cup plus 2 tbsp. olive oil
- 3 tbsp. sherry vinegar
- salt and fresh pepper
- 1 cup Israeli couscous
- 1 bay leaf
- 1 large sprig thyme
- 6 oz. can oil-packed tuna, drained and broken into chunks
- 5 cups loosely packed arugula, torn into bite-size pieces
- 1 small sweet onion, thinly sliced
- 6 oz. trimmed and cooked green beans
- 1/2 cup black olives
Preparation
Step 1
Preheat oven to 275F. Cut tomatoes in half and core if necessary. Place in a bowl and toss with garlic, seeds, salt and olive oil. Place cut-side up on a parchment-lined baking sheet and cook for 2 hours. Tomatoes may be used immediately or made ahead, covered and refrigerated until ready for use. If making ahead, warm in a 250F oven for 10 mins.
To prepare the couscous, combine 1/2 cup olive oil with the vinegar. Season to taste with salt and pepper. Heat remaining 2 tbsp. oil over medium high heat in a large saucepan, add couscous and fry until golden brown., about 5 mins. Add bay leaf, thyme, 1/2 tsp. salt and 6 cups water. Bring to boil and cook until couscous is tender, 20-25 mins. Drain, discard thyme stems and bay leaf and return couscous to the pot. Pour half the dressing over, add tuna and stir gently to combine. Let rest for 5 mins. to allow the couscous to absorb some of the dressing.
To assemble, place arugula in the bottom of a wide shallow dish or platter. Spoon couscous over the arugula and top with the onions, green beans, warm tomatoes and olives. Spoon remaining dressing over salad and serve immediately.