Arriving home late, I decided to try
something quick, my first bowl of Cous Cous. Sadly for me I paired
it with the one thing that Cous Cous does NOT seem to go with, Tuna!
Bleeeh! I tried to finish it but it just wasn't going to go down so
I had to toss it and try something else for dinner. Salad. Both sad
and boring.
There are some things in life that just
do not go together, like a bad attitude and success. Being grumpy
and difficult will just not produce in us the strength needed to
achieve success in life.
If we want to walk the spiritual road
to success it will have to require a willingness to humble ourselves
and change our attitude towards the process of learning. As we learn
we grow and our attitude turns to reflect the heart and love of
Christ.
Tuna couscous salad
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Super Food Ideas
Super Food Ideas - March 2007 , Page 75
Recipe by Jenny Fanshaw
Photography by Mark O'Meara
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
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Method
Step 1
Place couscous in a large, heatproof bowl. Combine 1 1/4s 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 2
Place 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 3
Add sugar snap peas, onion, tomatoes, olives, tuna and parsley to couscous. Season with salt and pepper. Stir to combine.
Step 4
Whisk 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.