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Chilli tuna and herbed couscous salad

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 1/2 cups couscous
  • 1/2 cup Massel salt reduced chicken style liquid stock (see notes)
  • 1 cup water
  • 250g green beans, trimmed, halved
  • 1 punnet (250g) grape tomatoes, halved
  • 1 cup flat-leaf parsley leaves, roughly chopped
  • 1 bunch chives, chopped
  • 1 lemon, rind finely grated, juiced
  • 2 x 185g cans tuna in chilli oil, drained, flaked


  • 1
    Place couscous into a large heatproof bowl. Pour stock and water into a saucepan over high heat. Bring to the boil. Pour over couscous. Cover tightly with foil. Stand for 5 minutes. Stir with a fork to separate grains. Set aside to cool slightly.
  • 2
    Place beans into a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold running water to refresh. Pat dry with paper towels.
  • 3
    Add beans, tomatoes, parsley, chives, lemon rind, lemon juice, and pepper to couscous. Toss gently to combine. Spoon couscous mixture into serving bowls. Top with tuna. Serve.

Source: taste.com.au


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