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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Ditch the sandwich and try this delicious weekday lunch that's quick to prepare and packed with vegies.
1 Place couscous in a heatproof bowl. Add ¼ cup boiling water and stir to combine. Cover with tea towel and set aside for 3 minutes or until water is absorbed. Fluff and separate steamed grains with a fork.
2 Drain and flake tuna, reserving 1–2 teaspoons chilli oil. Add tuna, kaleslaw and lemon juice to couscous. Drizzle with reserved oil, tossing to combine. Transfer to lunch container or small salad bowl and serve topped with feta.
Elevate it! Add fresh herbs (try mint, parsley and basil) to this salad for extra flavour and a boost of antioxidants.
Calories 315 cal
Kilojoules 1317 kJ
Total fat 10.5 g
Saturated fat 4.8 g
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