Name: Tuna couscous salad
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 312.50 ml Ainsley couscous; 312.50 gm boiling water; 45.50 gm olive oil; 150g sugar snap peas, trimmed; 1 small red onion, halved, thinly sliced; 150g grape tomatoes, halved; 82.50 ml pitted kalamata olives; 425g can tuna in oil, drained, flaked; 250.00 ml flat-leaf parsley leaves, roughly chopped; 2 lemons, juiced

Tuna couscous salad

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Ingredients:

312.50 ml Ainsley couscous
312.50 gm boiling water
45.50 gm olive oil
150g sugar snap peas, trimmed
1 small red onion, halved, thinly sliced
150g grape tomatoes, halved
82.50 ml pitted kalamata olives
425g can tuna in oil, drained, flaked
250.00 ml flat-leaf parsley leaves, roughly chopped
2 lemons, juiced

Instructions:

In a large heatproof bowl, add couscous. Mix boiling water and 2 teaspoons of oil in a jug, then pour over the couscous. Stir with a fork and let it sit for 5 minutes until the liquid is absorbed. Gently fluff the grains with a fork and let it cool.
Place sugar snap peas in a heatproof bowl, cover with boiling water, and let sit for 3 minutes. Drain and then refresh in cold water. Pat dry with paper towels.
Combine sugar snap peas, onion, tomatoes, olives, tuna, and parsley with couscous. Season generously with salt and freshly ground black pepper, then mix everything together until well combined.
Combine the remaining 2 tablespoons of oil and 1/3 cup of lemon juice in a bowl and whisk until well mixed. Drizzle the dressing over the tuna salad, toss to coat evenly, and spoon into bowls to serve.

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