Serving size: 6-8 Time: <10 minutes Course: Lunch or Dinner Difficultly: Super easy
(Great for work lunch; a quick summer dinner after work; or for the poor uni student)
Cous-Cous 2 cups
Boiling water 2 cups
Chickpeas 400g can (rinsed and drained)
Tinned Tuna 400g can (rinsed and drained)
Red onion 1
Currants 2 Tablespoons (heaped)
Olive oil ¼ cup
Ras el hanout 2 Tablespoons (heaped) *Spice blend from Morocco
Lemons 2 (1x zest & juice), 1 to serve
Parsley Handful (chopped)
Mixed Greens To serve
Place couscous in a bowl. Stir in 1 tablespoon oil to coat grains.
Pour in water. Cover & set aside for 5 minutes until water is absorbed. Fluff grains with fork when ready.
Whilst waiting, in a bowl whisk remaining oil, lemon juice & zest and Ras el hanout together. Stir into couscous remaining ingredients (tuna, currants, parsley, red onion, chickpeas) and add dressing.
Mix well. Serve with lemon wedges, side salad and top with parsley.
Tips & Tricks
Substitute tinned tuna with shredded chicken.
Make for dinner one night and take left overs to work for lunch the next day
Great served cold or hot For gluten free option try replacing couscous with millet or quinoa.