Crunchy couscous and tuna salad

Author: Niki Bezzant - Founding Editor

Photographer: HFG staff

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Serves: 1

Time to make:

Ingredients

½ cup couscous
½ roasted red capsicum
1 small can tuna
2 tablespoons toasted pumpkin seeds (toast in a dry pan)
1 cup rocketarugulaX leaves
½ cup blanched broccoli florets
2 tablespoons vinaigrette dressing (made with 1 part oil and 2 parts balsamic vinegar)

Stay Awake

1 Place couscous in a bowl and cover with boiling water. Put a plate on top for 2 minutes. Fluff with a fork.

2 Add all other ingredients and toss gently. Eat warm or cold.

Make it gluten free: Use gluten-free couscous

Calories 563 cal

Kilojoules 2360 kJ

Protein 38 g

Total fat 18 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 6 g

Dietary fibre 8 g

Sodium 380 mg

Calcium 130 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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