Ingredients
1
box (5.8 oz) roasted garlic and olive oil-flavored couscous
2
teaspoons olive oil
4
tuna steaks, 3/4 inch thick (6 oz each)
2
teaspoons chopped fresh dill
1
teaspoon salt
1/2
teaspoon pepper
1
medium zucchini, cut in half lengthwise, then crosswise into 1/4-inch slices
1
medium yellow squash, cut in half lengthwise then crosswise into 1/4-inch slices
3
plum (Roma) tomatoes, cut lengthwise into fourths
4
teaspoons olive oil
1
tablespoon chopped fresh dill
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat oven to 425°F. Cut 4 (18x12-inch) sheets of heavy-duty foil. Make couscous as directed on box using 2 teaspoons oil; stir. Divide evenly onto center of foil sheets (about 1/2 cup each).
Place 1 tuna steak on top of couscous for each packet. Sprinkle each tuna steak with 1/2 teaspoon of the dill, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
In medium bowl, toss vegetables ingredients; divide evenly around couscous.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets in ungreased 15x10x1-inch pan.
Bake about 20 minutes or until tuna flakes easily with fork and vegetables are tender. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
