Crunchy couscous and tuna salad

Ingredients

Serves (1) — default Serves (2) Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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)

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Instructions

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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 563 cal

Kilojoules 2360 kJ

Total fat 18 g

Saturated fat 3 g

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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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First published: Nov 2015

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