Grilled Bigeye Tuna With Israeli Couscous Ragu

1. 1

   Fill a medium pot halfway with salted water, bring to a boil over high heat, and add the Israeli couscous.

2. 2

   Cook until al dente, about 10 minutes.

3. 3

   Drain and set aside.

4. 4

   Heat 1 tablespoon of the oil in a large, deep saute pan over medium heat.

5. 5

   When the oil is shimmering, add the sausage and cook, stirring periodically, until it is cooked through and has rendered enough fat to coat the bottom of the pan, about 5 minutes.

6. 6

   Add 2 tablespoons of the garlic and the shallot and cook without browning, stirring, for 1 minute.

7. 7

   Stir in the escarole and cook until slightly wilted, about 2 minutes.

8. 8

   Pour in the stock, stir in the couscous, and cook for 3 minutes.

9. 9

   Add the butter, a few pieces at a time, stirring until incorporated and emulsified.

10. 10

    Once all the butter is added, stir in the basil, parsley, and chives and season with salt and pepper.

11. 11

    The ragu should be thick enough to coat the back of a spoon; if it is too thin, continue to cook, stirring, until the proper consistency is achieved.

12. 12

    Remove the pan from the heat and set aside, covered, to keep the ragu warm.

* Per serving · 4 servings · Values may vary.

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