Tuna couscous salad

Cooking Fish Tuna couscous salad

Detailed step-by-step description of how to cook the dish "Tuna couscous salad". Try it by all means

Lables: Low carb Low sugar Lower gi Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place couscous in a large, heatproof bowl. Combine boiling water and 2 teaspoons oil in a jug. Pour over couscous. Stir with a fork. Cover and stand for 5 minutes or until liquid is absorbed. Stir gently with a fork to separate grains. Set aside to cool.
  2. Place sugar snap peas in a heatproof bowl. Cover with boiling water and stand or 3 minutes. Drain. Refresh in cold water. Pat dry with paper towels.
  3. Add sugar snap peas, onion, tomatoes, olives, tuna and parsley to couscous. Season with salt and pepper. Stir to combine.
  4. Whisk remaining 2 tablespoons oil and 1/3 cup lemon juice in a bowl until well combined. Pour dressing over tuna salad. Toss to combine. Spoon salad into bowls and serve.

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1 1/4 cups Ainsley couscous
1 1/4 cups boiling water
2 1/2 tbsp olive oil
150g sugar snap peas, trimmed
1 small red onion, halved, thinly sliced
150g grape tomatoes, halved
1/3 cup pitted kalamata olives
425g can tuna in oil, drained, flaked
1 cup flat-leaf parsley leaves, roughly chopped
2 lemons, juiced

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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