Tuna Couscous Salad
Ingredients (serves 4)
* 1 1/4 cups Ainsley couscous
* 1 1/4 cups boiling water
* 2 1/2 tablespoons 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
Method
1. Place couscous in a large, heatproof bowl. Combine 1 1/4s 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.
Source
Super Food Ideas – March 2007 , Page 75
Also check out Tuna Salad with Couscous
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