Couscous Salad with Fresh-Grilled Tuna

Couscous Salad with Fresh-Grilled Tuna

Ingredients:
1 tablespoon olive oil
2 tablespoons fresh orange zest
1 tablespoon ginger root, minced

Directions:
1½ pounds tuna (sushi grade)
½ cup leek, thinly sliced
2½ cups vegetable or fish stock
1¼ cups uncooked Moroccan couscous
1 teaspoon extra-virgin olive oil
1. Heat grill (or use a broiler) to medium-high heat.
2. Mix together half the olive oil with half the zest and half the ginger in a
bowl; rub on the tuna. Grill (or broil) the tuna medium-rare (about 3–4
minutes per side) or to desired doneness.
3. While the tuna cooks, heat the remaining olive oil in a small saucepan
on medium heat; quick-sauté the leeks for 1 minute. Add the stock and
the remaining ginger and zest; bring to simmer. Add the couscous,
cover, and cook for 5 minutes. Remove from heat.
4. Fluff the couscous with a fork, then spoon into mounds on serving
plates. Thinly slice the tuna and fan it over the couscous, then drizzle
with the extra-virgin olive oil.