Couscous salad with tuna, tomatoes, olives and rocket
Try this salad with canned pink salmon instead of tuna.
Tuna, canned in springwater, drained
1 185g can, flaked
Black olives, drained
¼ cup(s), kalamata variety, pitted, sliced (40g)
2 medium, vine-ripened, chopped
2½ cup(s), (75g)
- 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.