Tuna couscous salad

Tuna couscous salad with cucumber, spring onion, lemon juice and olive oil: a quick, fresh salad with plenty of protein and bright flavours.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 420 kcal per serving
• Protein: 32 g
• Fat: 10 g
• Carbs: 48 g

Ingredients

• ½ tin of tuna in its own juice (drained weight about 75g)
• 1 spring onion
• ½ cucumber
• 1 tbsp freshly squeezed lemon juice
• 80 g dried couscous
• 1 tbsp olive oil
• Salt and pepper

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Soak the couscous in hot water according to the packet instructions, then fluff it up with a fork.
2. Wash the spring onion and cucumber thoroughly. Then cut everything into small, bite-sized pieces.
3. Drain the tuna well and put it into a bowl with the couscous, cucumber and spring onion.
4. Whisk the olive oil, lemon juice, salt and pepper into a simple dressing. Pour it over the salad and mix everything carefully.
5. Leave the tuna couscous salad to stand for a few minutes so the flavours come together.
6. Taste once more before serving and bring it to the table lightly chilled, ideally.

Good to know

This salad rescues tired lunch breaks. Quick to make, pleasantly fresh and still hearty.

Swaps

Couscous → quinoa (more fibre and a few more minerals); tuna → chickpeas (more fibre, plant protein); cucumber → red pepper (more vitamin C); olive oil → avocado oil (milder flavour, also mainly unsaturated fats)

Allergens

Contains fish and gluten (couscous). Generally suitable for children if finely chopped; in pregnancy, only eat tuna occasionally (mercury).

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