Ingredients
- 1 1/4 cups Ainsley couscous
- 1 1/4 cups boiling water
- 2 1/2 tablespoons olive oil
- 150g sugar snap peas, trimmed
- 1 small red onion, halved, thinly sliced
- 150g grape tomatoes, halved
- 1/3 cup pitted kalamata olives
- 425g can tuna in oil, drained, flaked
- 1 cup flat-leaf parsley leaves, roughly chopped
- 2 lemons, juiced
Method
- Step 1Place couscous in a large, heatproof bowl. Combine boiling water and 2 teaspoons oil in a jug. Pour over couscous. Stir with a fork. Cover and stand for 5 minutes or until liquid is absorbed. Stir gently with a fork to separate grains. Set aside to cool.
- Step 2Place sugar snap peas in a heatproof bowl. Cover with boiling water and stand or 3 minutes. Drain. Refresh in cold water. Pat dry with paper towels.
- Step 3Add sugar snap peas, onion, tomatoes, olives, tuna and parsley to couscous. Season with salt and pepper. Stir to combine.
- Step 4Whisk remaining 2 tablespoons oil and 1/3 cup lemon juice in a bowl until well combined. Pour dressing over tuna salad. Toss to combine. Spoon salad into bowls and serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2175 kj
Energy
23g
Fat Total
4g
Saturated Fat
6g
Fibre
27g
Protein
30mg
Cholesterol
483.47mg
Sodium
3g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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