Couscous salad with tuna, tomatoes, olives and rocket
90 g, (1/2 cup)
tuna, canned in springwater, drained
185 g, flaked, (185g can)
black olives, drained
¼ cup(s), kalamata variety, pitted, sliced
2 medium, vine-ripened, chopped
75 g, (2 1/2 cups)
- Place couscous in a large heatproof bowl. Add ½ cup (125ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate the grains.
- Add tuna, olives, tomatoes, rocket, vinegar and oil and toss to combine. Season with salt and freshly ground black pepper. Serve.