Recipe: Tuna salad with lemon caper dressing
How to Make:
- Place couscous in a heatproof bowl. Add boiling water and stock powder. Stir. Cover. Stand for 5 minutes. Fluff couscous with a fork to separate grains. Stir in chickpeas.
- Meanwhile, place beans in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water.
- Combine eschalot, capers, rind, oil and lemon juice in a small bowl. Season with salt and pepper. Place tuna in a bowl. Add 1/2 the dressing and ? the parsley. Toss to combine.
- Spoon couscous into serving bowls. Top with lettuce, beans, tomato, olives and tuna mixture. Sprinkle with remaining parsley and extra lemon zest. Drizzle with remaining dressing. Serve.
Time for preparing:
4 min.
Servings:
2
Ingredients:
- 1 cup wholemeal couscous
- 1 cup boiling water
- 1 teaspoon chicken stock powder
- 2 x 125g cans chickpeas, drained, rinsed
- 200g baby green beans, trimmed
- 2 eschalots, finely chopped
- 1 tablespoon finely chopped capers
- 1 teaspoon finely grated lemon rind, plus extra lemon zest, to serve
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 425g can tuna in oil, drained, flaked
- 1 cup fresh flat-leaf parsley leaves
- 8 large iceberg lettuce leaves, torn
- 250g mini roma tomatoes, halved
- 180g tub mixed marinated olives
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