Sun dried tomato paste gives this salad a warm mediterranean flavour, and it only takes 25 minutes to prepare!
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Cook the couscous in a large pan of boiling water for 6–8 minutes until tender. Drain well.
Mix together the olive oil, sun dried tomato paste and lemon juice. Drizzle over the couscous and set aside to cool, then chill until ready to serve.
Toss together the dressed couscous, rocket leaves, cherry tomatoes and cucumber. Divide between 2 serving plates and top with the tuna and salad onions.
Giant couscous has a lovely texture but regular couscous or cooked small pasta shapes would work well here too.
Typical values per serving when made using specific products in recipe
Energy | 2,030kJ/ 483kcals |
|---|---|
Fat | 16.9g |
Saturated Fat | 2.5g |
Carbohydrates | 61.2g |
Sugars | 5.5g |
Fibre | 5.6g |
Protein | 21.4g |
Salt | 1g |
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