Crunchy couscous and tuna salad
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 rocket leaves
- ½ cup blanched broccoli florets
- 2 tablespoons vinaigrette dressing (made with 1 part oil and 2 parts balsamic vinegar)
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Instructions
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.
Variations
Make it gluten free: Use gluten-free couscous
Nutrition Info (per serve)
-
Calories 563cal
-
Kilojoules 2360kJ
-
Protein 38g
-
Total fat 18g
-
–Saturated fat 3g
-
Carbohydrates 60g
-
–Sugars 6g
-
Dietary fibre 8g
-
Sodium 380mg
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Calcium 130mg
-
Iron 5.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
