Easy Zesty Tuna And Cous Cous Salad Recipe


Serves 4


·      1 cup couscous (dry)

·      1 red capsicum

·      1 yellow capsicum

·      2 cups green beans, chopped

·      1 cup sugar snap peas, chopped

·      1 red onion, diced

·      1 lemon, juiced

·      2 tbls olive oil

·      2 tsp Moroccan seasoning

·      2 tbls chopped flat-leaf parsley

·      425g canned tuna, springwater drained

·      100g green olives, pitted, chopped

·      4 cups spinach leaves


1.     Place couscous into a large bowl and pour over 2 cups of boiling water.

2.     Leave in the bowl for 15 minutes until all the water has been absorbed. Fluff through with a fork once cooked.

3.     Transfer into a large mixing bowl, set aside to cool.

4.     While you are waiting, blanch sauté red onion in a frying pan on medium heat for 2 minutes.

5.     Quickly stir through all other vegetables for 5 minutes.

6.     Mix juice, oil, seasoning and parsley and pour over couscous.

7.     Sit through tuna and stir fried vegetables, spinach leaves and olives.

8.     Toss to combine.

Original Article

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