Couscous salad with tuna, tomatoes, olives and rocket
8
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Try this salad with canned pink salmon instead of tuna.
Ingredients
Dry couscous
90 g
Tuna, canned in springwater, drained
1 185g can, flaked
Black olives, drained
¼ cup(s), kalamata variety, pitted, sliced (40g)
Tomato(es)
2 medium, vine-ripened, chopped
Rocket
2½ cup(s), (75g)
Balsamic vinegar
1 tbs
Olive oil
2 tsp
Instructions
1
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.
2
Add tuna, olives, tomatoes, rocket, vinegar and oil and toss to combine. Season with salt and freshly ground black pepper. Serve.
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