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Tuna-and-Orange Lettuce Cups with Couscous Cakes

Fennel adds crunch and orange lends a sweet, citrusy note to this deconstructed tuna salad, while these herby couscous cakes can get even the most devoted carb-craver out of their rice and potatoes rut.

Source: Everyday Food, July/August 2011
Total Time Prep Servings



Cook's Notes

Try swapping parsley or cilantro for the basil in the couscous cakes.

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How would you rate this recipe?
  • Eliah Golan
    22 AUG, 2013
    The salad was amazing (not the canned tuna part). The "Couscous cake" was okay but it was very crispy, although it was verry bland, I will make this again with some adjusments.
  • MS10747184
    10 AUG, 2012
    Just made the couscous cakes last night...they were a BIG hit with everyone. So easy, so good.
  • lolasalazar
    31 JUL, 2012
    This looks absolutely delicious. Just one question, though. Is it possible to bake coucous cakes instead of frying? Even though it's olive oil, I do not want to fry.

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