Couscous salad with tuna, tomatoes, olives & rocket
tuna, canned in springwater, drained
75 g, (1 x 90g can)
black olives, drained
Combine ½ cup cooked couscous, 1 x 90g can tuna in springwater (drained, flaked), 6 kalamata olives (pitted, sliced), 1 tomato (chopped) and 1 cup baby rocket leaves. Drizzle with 2 tsp balsamic vinegar and 1 tsp olive oil. Serve.