LEVANTE  TUNA COUSCOUS

INGREDIENTS:

• 2 1/4 pounds ( 1 k) fresh tuna, cut into 3/4-inch slices
• 1 pint (500 ml) dry white wine
• The juice of 2 lemons
• 3 cloves garlic, slivered
• Parsley, minced
• Several leaves fresh sage and the leaves stripped from a sprig of rosemary
• 2 tablespoons olive oil
• Salt & pepper to taste
• couscous 500 gr

PREPARATION:

Boil 500 gr couscous in 500 ml vegetable broth
add olive oil to the boiled  couscous stirring well
let the couscous in a  large pot

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Marinate the tuna slices in the wine for an hour, turning them frequently. Drain them well and dredge them in oil seasoned to taste with salt and pepper, then stick them with the garlic sliver, rosemary leaves, and pieces of sage leaf. Grill the fish, brushing it often with the marinade and turning it several times; figure about 10 minutes in all.