- You are here:
- goodtoknow
- Recipes
- Tuna and olive couscous
Tuna and olive couscous
Average rating:
This ridiculously-quick-to-prepare couscous dish tastes equally delicious served warm or cold. It's great for picnics, too
-
Serves: 4
-
Prep time: 10 mins
-
Skill level: Easy peasy
-
Costs: Cheap as chips
Ingredients
Want to vary the recipe? Replace the lemon with orange juice and the tuna and olives with dried apricots, pine nuts and sultanas.
- 250g (9oz) couscous
- 4tbsp olive oil
- 1 lemon
- 200g can of tuna fish
- 1 pepper, finely diced
- Fresh mint or parsley, chopped
- 75g (3oz) olives, chopped
- A few sun-dried tomatoes
- Black pepper
Method
- Place the couscous in a large heatproof bowl. Pour over 400ml (14fl oz) boiling water and 1tbsp olive oil. Stir, then cover and leave for 5 mins until liquid has been absorbed.
- Stir with a fork to separate and add 3tbsp olive oil and the juice and finely grated rind of 1 lemon. Drain and flake the can of tuna fish and stir, adding the pepper and lots of fresh chopped mint or parsley.
- Add the chopped olives and a few sun-dried tomatoes in oil then season to taste with salt and freshly ground black pepper. Serve warm or cold.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
