Week11: Tuna Couscous Salad

This Tuna Couscous Salad ticks a bunch of food-group boxes and is the perfect dinner to help you finish the day feeling amazing.

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4 SERVINGS

INGREDIENTS:

•  1 cup couscous
•  1 cup boiling water
•  420g can tuna in spring water
•  420g can reduced-salt corn kernels
•  2 cups frozen peas
•  4 spring onions (including green tops)
•  1 cup fresh coriander
•  2 tablespoons sweet chilli sauce
•  1 tablespoon lemon juice
•  2 teaspoons curry powder, optional

METHOD:

1. Place couscous in a small heatproof bowl, pour over 1 cup of boiling water; cover and set aside for 3 minutes.
2. Drain and flake tuna, drain corn kernels, finely slice spring onions, finely chop coriander
3. In a large bowl combine the tuna, corn, peas, spring onions and coriander.
4. Fluff couscous with a fork to separate grains and stir through sweet chilli sauce, lemon juice and curry powder.
5. Add couscous mixture to salad ingredients, mix well and serve.

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