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)
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
-
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.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
