Couscous and Tuna Salad
Place the couscous in a large bowl, pour over the boiling water and sprinkle in the stock cube. Place a lid or plate on top of the bowl. Leave it for 10 minutes.
While you wait for the couscous to be done, dice the peppers finely and grate the carrots. Then toast the pinenuts in a little bit of oil in a large frying pan. When they are fragrant add the peppers and let them cook and soften a little.
When the couscous is ready, stir it gently with a fork to fluff it up. Add all of the other ingredients, mix well and season with salt and pepper to taste.
2 cups couscous
2 cups boiling water
1 stock cube (vegetable or chicken)
2 peppers (red, orange or yellow)
2 large carrots
1/2 cup pinenuts
2 200 gram cans sweetcorn
2 185 gram cans tuna
Salt and pepper to taste
Place the couscous in a large bowl, pour over the boiling water and sprinkle in the stock cube. Place a lid or plate on top of the bowl. Leave it for 10 minutes.
While you wait for the couscous to be done, dice the peppers finely and grate the carrots. Then toast the pinenuts in a little bit of oil in a large frying pan. When they are fragrant add the peppers and let them cook and soften a little.
When the couscous is ready, stir it gently with a fork to fluff it up. Add all of the other ingredients, mix well and season with salt and pepper to taste.
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