Name: Lemon tuna couscous salad
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 1/2 cup couscous; 1 slice lemon; 1 sprig of dill or parsley; 425 gram can tuna, drained; 1/2 red onion, cut into thin wedges; 1 zucchini, peeled into ribbons with a peeler; 1 red chilli, finely sliced (or use ½ red and ½ yellow); 1 small bunch fresh herbs, such as mint, parsley, dill etc, roughly chopped; 1 lemon, zest and juice; 3 tablespoon olive oil; sea salt and cracked pepper; sesame seeds, lightly toasted, to garnish

Ingredients

1 1/2 cup couscous

1 slice lemon

1 sprig of dill or parsley

425 gram can tuna, drained

1/2 red onion, cut into thin wedges

1 zucchini, peeled into ribbons with a peeler

1 red chilli, finely sliced (or use ½ red and ½ yellow)

1 small bunch fresh herbs, such as mint, parsley, dill etc, roughly chopped

1 lemon, zest and juice

3 tablespoon olive oil

sea salt and cracked pepper

sesame seeds, lightly toasted, to garnish

Method

1.Place the couscous, lemon and herb in a glass or stainless steel bowl. Pour over 1½ cups boiling water and cover for 5-10 minutes. Remove the lemon and herb sprig and fluff up with a fork.

2.Flake the tuna and toss gently with the onion, zucchini, chilli, herbs and lemon zest. Dress the tuna salad with the lemon juice, olive oil and season well. Serve with a sprinkle of sesame seeds.

This is such an easy dish to whip up as a tasty lunch or quick dinner. Use tuna in spring water or tinned salmon and add a few extra vegetables if you like. I used organic wholemeal couscous for a change.
Note

Women's Weekly Food

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