~ Betty Crocker Bravo Pasta #79
1 c. uncooked couscous
1/4 c. sliced green onions
2 6 1/8 oz. cans solid white tuna in water, drained
1 9 oz. package frozen cut green beans, thawed and drained
1 8 oz. can sliced water chestnuts, drained
1/2 c. mayonnaise
1/2 c. plain yogurt
2 T. chopped fresh basil or 2 t. dried basil
2 T. cider vinegar
1/4 t. salt
3 c. bite sized greens
1 large tomato, cut into 12 wedges
Cook couscous as directed on package. Mix couscous, onions, tuna, beans, and water chestnuts in medium bowl. Mix mayonnaise, yogurt, basil, vinegar and salt; stir into couscous mixture. Cover and refrigerate about 3 hours or until chilled. Serve on greens and garnish with tomatoes.
Notes: Sometimes I serve this a little differently. First, I dice my water chestnuts and use fresh, cooked green beans. Then I leave out the lettuce and tomato and serve it as a sandwich filling in pita bread. I've also made it with quinoa instead of couscous and with cashew cream instead of yogurt. It’s good no matter how you serve it, as directed or changed up.
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