Chilli tuna and herbed couscous salad

Cooking Salads Chilli tuna and herbed couscous salad

This spicy tuna couscous salad is ready in an flash!

Lables: Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Place couscous into a large heatproof bowl. Pour stock and water into a saucepan over high heat. Bring to the boil. Pour over couscous. Cover tightly with foil. Stand for 5 minutes. Stir with a fork to separate grains. Set aside to cool slightly.
  2. Place beans into a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold running water to refresh. Pat dry with paper towels.
  3. Add beans, tomatoes, parsley, chives, lemon rind, lemon juice, and pepper to couscous. Toss gently to combine. Spoon couscous mixture into serving bowls. Top with tuna. Serve.

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1 1/2 cups couscous
1/2 cup Massel salt reduced chicken style liquid stock
1 cup water
250g green beans, trimmed, halved
1 punnet grape tomatoes, halved
1 cup flat-leaf parsley leaves, roughly chopped
1 bunch chives, chopped
1 lemon, rind finely grated, juiced
2 x 185g cans tuna in chilli oil, drained, flaked

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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