Crunchy couscous and tuna salad
- 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)
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
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 3g
Dietary fibre 8g
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