Tuna couscous salad

Recipes / Fish

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

Recipe «Tuna couscous salad» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.