Serves 4
Ingredients
· 1 cup couscous (dry)
· 1 red capsicum
· 1 yellow capsicum
· 2 cups green beans, chopped
· 1 cup sugar snap peas, chopped
· 1 red onion, diced
· 1 lemon, juiced
· 2 tbls olive oil
· 2 tsp Moroccan seasoning
· 2 tbls chopped flat-leaf parsley
· 425g canned tuna, springwater drained
· 100g green olives, pitted, chopped
· 4 cups spinach leaves
Method
1. Place couscous into a large bowl and pour over 2 cups of boiling water.
2. Leave in the bowl for 15 minutes until all the water has been absorbed. Fluff through with a fork once cooked.
3. Transfer into a large mixing bowl, set aside to cool.
4. While you are waiting, blanch sauté red onion in a frying pan on medium heat for 2 minutes.
5. Quickly stir through all other vegetables for 5 minutes.
6. Mix juice, oil, seasoning and parsley and pour over couscous.
7. Sit through tuna and stir fried vegetables, spinach leaves and olives.
8. Toss to combine.
