
Ingredients
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1 1/2 cups couscous
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1/2 cup Massel salt reduced chicken style liquid stock (see notes)
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1 cup water
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250g green beans, trimmed, halved
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1 punnet (250g) grape tomatoes, halved
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1 cup flat-leaf parsley leaves, roughly chopped
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1 bunch chives, chopped
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1 lemon, rind finely grated, juiced
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2 x 185g cans tuna in chilli oil, drained, flaked
Method
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1Place 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.
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2Place 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.
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3Add 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