Tuna Couscous Salad

in

Makes 2 portions

Ingredients

  • 120g couscous*

  • 1 tsp bouillon *

  • 2 tbsp lemon juice*

  • 1 tin tuna steak drained*

  • Seasonal vegetables for example; asparagus, tomatoes, green beans, courgette, squash, beetroot (cut into bite sized pieces)

  • Seasonal salad leaves eg rocket, sorrel, endive, pea shoots

  • Seasonal herbs, chopped eg parsley or celery leaf or chives

  • Sprouts if available (see our blog post about home sprouting)

  • Dressing; olive oil, salt & pepper to taste *

    *ingredients available from Get Loose

Method

  • Cook any vegetables that require cooking eg roast winter veg or blanch summer veg

  • Place couscous in a heatproof bowl, cover with boiling water (mixed with bouillon), place a plate or other cover over the bowl, leave for 5 mins.

  • Mix lemon juice and seasonal herbs into couscous.

  • Split couscous between plates or tupperware

  • Divide tuna, seasonal veg and seasonal salad between plates

  • Drizzle with olive oil, salt & pepper to taste