Marinated Grilled Tuna over Dill Couscous
March, 2001

Serves 4 / Herb-enhanced couscous makes a light and healthy partner to meat and fish.


1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 large cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 6-ounce tuna steaks


2/3 cup water
1/2 teaspoon salt
2/3 cup couscous
1 tablespoon fresh dill, chopped
2 teaspoons fresh lemon juice

1. Prepare outdoor grill. Rinse tuna and pat dry.

2. Mix marinade ingredients in small bowl. Place fish in shallow dish and pour marinade over it. Cover; refrigerate one hour.

3. Remove fish from marinade and grill over medium-high heat for about 5 minutes per side, depending on desired doneness.

4. Meanwhile, bring water for couscous to boil in small saucepan and add salt. Stir in couscous and cover pan. Remove from heat and let stand, covered, about 5 minutes. Fluff couscous with fork; stir in dill and lemon juice. Add salt and pepper to taste. Place tuna steaks over couscous and serve.

Calories 460,Fat 16,Perfat 30,Cholesterol 0,Carbo 26,Protein 55,Fiber N/A,Sodium N/A