Thursday, August 9, 2012

Couscous Tuna Salad

I invented this recipe on the spot to fit in with my flatmates attempt at a detox diet and it was so delicious that I had make a record of it for future attempts. This is the sort of simple meal that can be thrown together with everything that's just sitting around in the cupboard or fridge, and can be adapted in about a million different ways. It uses canned tuna and sweetcorn, to make it even faster, but I've found that some of the cheap brands really don't taste so good if they're not doused in sauces and flavourings, so watch out for that. This is mostly designed as a lunch meal but if you are a poor student like me you will find it makes a decent enough evening meal too!


Couscous and Tuna Salad
2 cups couscous 
2 cups boiling water 
1 stock cube (vegetable or chicken) 
2 peppers (red, orange or yellow) 
2 large carrots 
1/2 cup pinenuts 
2 200 gram cans sweetcorn 
2 185 gram cans tuna 
Salt and pepper to taste

Place the couscous in a large bowl, pour over the boiling water and sprinkle in the stock cube. Place a lid or plate on top of the bowl. Leave it for 10 minutes.

While you wait for the couscous to be done, dice the peppers finely and grate the carrots. Then toast the pinenuts in a little bit of oil in a large frying pan. When they are fragrant add the peppers and let them cook and soften a little.

When the couscous is ready, stir it gently with a fork to fluff it up. Add all of the other ingredients, mix well and season with salt and pepper to taste.

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