Tuna and Olive Couscous

1. 1

   Place the couscous in a large heatproof bowl.

2. 2

   Pour over 1 3/4 cups boiling water and 1tbsp olive oil.

3. 3

   Stir, then cover and leave for 5 mins until liquid has been absorbed.

4. 4

   Stir with a fork to separate and add 3tbsp olive oil and the juice and finely grated rind of 1 lemon.

5. 5

   Drain and flake the can of tuna and stir, adding the pepper and lots of fresh chopped mint or parsley.

6. 6

   Add the chopped olives and sun-dried tomatoes in oil then season to taste with salt and freshly ground black pepper.

7. 7

   Serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.