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      Tuna Couscous Salad

      Tuna Couscous SaladBy: Chef Emerald Coleman

      Ingredients:

      • 1 1/4 cups water
      • 1 1/4 cups instant Couscous
      • 1/4 cup Extra virgin olive oil
      • 1 small Red onion, thinly sliced
      • 1 Cucumber, thinly sliced
      • 5 oz Cherry tomatoes, halved
      • 1 cup Kalamata olives, pitted
      • 2 cups canned Tuna, drained
      • 3 tbsp fresh Parsley,{}finely chopped
      • Juice of 1 lemon,{}freshly squeezed
      • Salt and freshly ground black pepper
      • Pita bread, to serve

      Directions:

      1. {}Bring the water to a boil. Stir in the couscous and 1 tablespoon of oil. Cover and remove from the heat. Let stand until the couscous has completely absorbed the liquid and is tender, about 10 minutes.

      2. {}Transfer the couscous to a large bowl. Fluff it up with a fork.

      3. {}Add the onion, cucumber, tomatoes, olives, tuna, parsley, lemon juice and the remaining oil.

      4. {}Toss well and season with salt and pepper. {}Serve with pita bread.

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